Nutty Toffee – ohhh so good!


The delicious toffee is fairly simple to make – be sure to cook it when the weather is dry – too much moisture in the air will keep it from forming properly (and always use REAL butter.)


             Chop and toast in a 350°oven 5 – 7 minutes
1 C raw almonds

            Set aside.  Place in an 11 x 17″ jelly roll pan

3 C deluxe mixed nuts (no peanuts)

            Rub the inside of a large heavy pan with butter, then melt over low heat

1 1/2 C salted butter


1 1/2 C sugar

3 TBSP water

Cook over low heat until sugar is dissolved; avoid getting sugar on the sides of the pan while cooking. Wipe sides down with a wet pastry brush if necessary. When sugar is dissolved, turn heat to medium high and continue cooking to 290° or hard crack stage. Remove from heat, add

1 1/2 tsp vanilla extract

            Pour over mixed nuts in baking pan. Immediately spread with

12 oz. milk chocolate chips

            Place an inverted 11 x 17″ pan over the toffee mixture. Allow chocolate chips to melt for   
            about 5 minutes, then using a knife or spatula, spread the chocolate chips evenly over the
            surface of the toffee. Sprinkle with toasted chopped almonds. Place in the freezer for a few 
            minutes to quickly cool toffee. Break apart into chunks with a knife. Store in an airtight