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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 36 |
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Great tasting nut toffee. Perfect for the holidays. Ingredients:
1/3c chopped pecans |
1/3c slivered almonds |
1/3c cahew halves and oieces |
1/2c packed brown sugar |
1/2c sugar |
1c butter |
1/4c water |
1/2c semi-sweet chocolate morsels |
Directions:
1. Heat oven to 350. Line jelly roll pan with foil. Spread nuts in pan. Bake uncovered 6 to10 mins,stirring occasionally,until light brown.Pour in small bowl;set aside. Set aside pan with foil to use in step 3.
2. Meanwhile,in heavy 2qt. saucepan,cook sugars,butter and water over med-high heat 4 to 6 mins,stirring constantly with wooden spoon,until mixture comes to a full boil. Boil 20 to 25 mins,stirring frquently,until candy thermometer reaches 300 or small amount of mixture dropped into ice water forms a hard brittle strand.
3. Stir in 1/2c of the nuts;immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4 thickness with rubber spatula. Sprinkle with chocolate chips;let stand about 1 min or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining nuts.
4. Refrigerate about 30 mins or until chocolate is firm. Break into pieces. Store in tightly covered container.
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