Shelly's Recipe

THREE-CHIP ENGLISH TOFFEE

Category: Candy

1/2 tsp plus 2 cups butter, divided
2 cups sugar
1 cup slivered almonds
1 cup milk chocolate chips
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/2 cup vanilla or white chips
1-1/2 tsp shortening

Butter a 15 inch x 10 inch x 1 inch pan with 1/2 tsp butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes. Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300 degrees (hard-crack stage) and mixture is golden brown.

Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes.

In a microwave, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces. Yield: about 2-1/2 lbs

NOTE: If the toffee separates during cooking, add 1/2 cup hot water and stir vigorously. Bring back up to 300 degrees and proceed as recipe directs.