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Three-Chip English Toffee

With its melt-in-your-mouth texture and scrumptiously rich flavor, this is the ultimate toffee! Layered on top are three kinds of melted chips plus a sprinkling of walnuts. Packaged in colorful tins, these pretty pieces make impressive gifts. —Lana Petfield, Richmond, Virginia
  • Total Time
    Prep: 15 min. + chilling Cook: 30 min.
  • Makes
    20 pieces (about 2-1/2 pounds)

Ingredients

  • 1/2 teaspoon 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 white baking chips
  • 1-1/2 teaspoons shortening

Directions

  • Butter a 15x10x1-in. pan with 1/2 teaspoon 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° (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.
EDITOR'S NOTE: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212° Adjust the recipe temperature up or down based on your test. If toffee separates during cooking, add 1/2 cup hot water and stir vigorously. Bring back up to 300°, and proceed as the recipe directs.
Nutrition Facts
1 piece: 397 calories, 30g fat (15g saturated fat), 52mg cholesterol, 197mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Lynn
    Nov 14, 2019

    Best toffee EVER! I have made this recipe exactly as written for several years now. Family and friends cannot get enough of it. Thanks for sharing.

  • KRayRay
    Dec 24, 2014

    I use sliced almonds instead of slivered (I think they look prettier in the finished product)I have made it for years and sent to friends on Veterans Day - its a great gift for overseas friends

  • Buttahfly
    Dec 14, 2014

    I found this recipe in a Taste of Home cookbook years ago and have made it every Christmas since for my family and often have make 2 batches they love it so much!

  • kshea
    Jun 3, 2012

    I make this every year at Christmas for my husband. He loves it!

  • ksandjs1
    Oct 11, 2011

    No comment left

  • GalSmileyJD
    Dec 19, 2010

    No comment left

  • marshelle
    Oct 29, 2010

    I love this recipe. Make it every year with a few changes. I use pecans instead of walnuts. I pour it in my buttered cookie sheet and slightly tilt it so it evens out. After 7 minutes I score it with a cookie cutter and let cool. When cool I break the squares apart and dip in melted milk chocolate to completely cover the toffee. Tastes like the best toffee candy bar EVER! I can't make enough to keep up with all my friends requests for more!

  • rainbowpsl2000
    May 20, 2010

    My friend who is a baker visited me and I gave her a list of goodies to make for me for the freezer. This was one of them and it was my very favorite, I could not stop eating this and I will be very tempted to make it once it is gone. It is addicting.

  • sswimmomm
    Dec 23, 2009

    My college age daughter doesn't consider it Christmas untill this toffee is made. We make it every year...sometimes more than one batch if we have to share.

  • pepper6
    Dec 10, 2009

    No comment left