TRIPLE-NUT TOFFEE

Triple-Nut Toffee image

Perfect for a holiday gift, these chocolates go together fast, with melted chocolate blended with three kinds of nuts.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 36

Number Of Ingredients 8

Ingredients

1/3 cup chopped pecans
1/3 cup slivered almonds
1/3 cup cashew halves and pieces
1/2 packed brown sugar
1/2 cup granulated sugar
1 cup butter or margarine
1/4 cup water
1/2 cup semisweet chocolate chips

Steps:

Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread nuts in pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
Meanwhile, in heavy 2-quart saucepan, cook sugars, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 20 to 25 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand.
Stir in 1/2 cup of the nuts; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining nuts.
Refrigerate about 30 minutes or until chocolate is firm. Break into pieces. Store in tightly covered container.

Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Piece, Sodium 40 mg, Sugar 7 g, TransFat 0 g