Diary of a Foodie

Monday, December 14, 2015

Triple Nut English Toffee

Tis the season to make candy and treats for friends, family, and neighbors. This is an easy addition to any treat box. I've been tinkering with my mom's original recipe and I think this one is a winner.

Triple Nut English Toffee

1 lb butter
2 1/2 c white sugar
4 TBSP water
2 TBSP Karo corn syrup
1 c chopped almonds
1 c chopped walnuts
1 c chopped pecans
2 c semi-sweet or dark chocolate chips

Prepare a cookie sheet by greasing it and sprinkling the pan with all the nuts. The cooked sugar will be poured over the nuts, so set it aside for assembly.

In a large cast iron skillet, melt butter, sugar, water, and corn syrup over medium heat, stirring often. Bring to a boil and allow to cook for 15-20 minutes, until temp on a candy thermometer reaches 300-310 degrees F. Color will be a medium brown color. Once toffee has reached this temperature, remove from stove and pour it over the nuts on the cookie sheet. BE CAREFUL! Cooked sugar is very hot! Spread toffee evenly over the nuts. Allow to cool for 10-15 minutes. After it has cooled slightly, pour chocolate chips over the top and allow the warm toffee to melt the chips. Using a spatula, smooth the chocolate over the top of t
he toffee. Allow to cool completely, about an hour. Using hands or a knife, break toffee into smaller pieces.

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