1 1/2 cups milk chocolate chips
1 1/2 cups real semi-sweet chocolate chips
1/4 cup chopped almonds, toasted*
1/4 cup chopped pecans, toasted*
1/4 cup chopped walnuts, toasted*
2 cups sugar
1/2 cup water
1 teaspoon salt
2 teaspoons vanilla
Butter 13x9-inch pan; line with parchment or waxed paper. Butter paper. Sprinkle
milk chocolate chips,
3/4 cup semi-sweet chocolate chips,
almonds, 2 tablespoons
walnuts over parchment paper; set aside.
Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture comes to a full boil. Continue boiling, stirring often, 20-25 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in vanilla.
Pour mixture into prepared pan. Immediately sprinkle with remaining almonds, pecans and walnuts; swirl into toffee with knife. Sprinkle remaining milk chocolate chips and semi-sweet chocolate chips evenly over toffee, pressing gently into toffee. Cool completely. Break into pieces.
*Substitute your favorite chopped toasted nuts.
To toast nuts, heat oven to 350°F. Spread shelled nuts evenly onto ungreased baking sheet. Bake for 5 to 10 minutes, stirring occasionally, until lightly browned.