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Prep 40min
Total1hr10min
Servings36
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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
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Steps
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.
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For an extra-decadent dessert, sprinkle broken pieces of toffee over ice cream.
You can use whatever chocolate is your favorite in this tasty toffee—dark, milk, white—it's your call.
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