Triple-Nut Toffee

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 Refrigerate about 30 minutes or until chocolate is firm. Break into pieces. Store in tightly covered container.