Chocolate butter toffee packed with nuts is the perfect recipe for the true candy lover!
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1 1/2 cups milk chocolate chips
1 1/2 cups 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
2 cups Land O Lakes® Butter
1/2 cup water
1 teaspoon salt
2 teaspoons vanilla extract
*Substitute your favorite chopped toasted nuts.
Butter 13x9-inch pan. Line with parchment or waxed paper. Butter paper.
Sprinkle 3/4 cup milk chocolate chips, 3/4 cup semi-sweet chocolate chips, 2 tablespoons almonds, 2 tablespoons pecans, and 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.
To toast nuts, heat oven to 350°F. Spread nuts evenly onto ungreased baking sheet. Bake 5-10 minutes, stirring occasionally, until lightly browned.