Almond-Walnut Butter Toffee
Few can resist this crunchy, buttery double-nut toffee topped with semisweet chocolate.
2 1/4 cups granulated sugar
1 1/4 cups butter
1/2 cup water
1 teaspoon salt
1 1/2 cups chopped blanched almonds
1 cup chopped walnuts - divided use
1 (6-ounce) package semisweet chocolate chips (1 cup)
- Butter a 13x9x2-inch pan and set pan aside in a warm area.
- Combine first 4 ingredients in a large heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring constantly, to hard crack stage, 300°F (150°C).
- Remove from heat, and stir in almonds and 1/2 cup walnuts. Pour into prepared pan, quickly spreading mixture to edges of pan. Sprinkle with chocolate chips; let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with remaining 1/2 cup walnuts. Let stand until set. Break into pieces. Store in an airtight container in a cool area or the refrigerator.
Makes about 1 1/4 pounds.