3-Chip English Toffee

  Servings       : 1
  Categories     : Candies

        1/2   teaspoon Butter, divided
          1   pint Butter, No Subs
          1   pint Sugar
          1   cup Almonds, Slivered, or SLICED
          1   cup Chocolate Chips, Milk Chocolate
          1   cup walnuts, chopped
        1/2   cup Chocolate Chips, Semi-Sweet Morsels
        1/2   cup Chocolate Chips, White
      1 1/2   teaspoons Shortening

  ****test your candy thermometer by bringing water to a boil---the thermometer
  should read 212°.  If toffee separates during cooking, add 1/2 cup hot water
  per batch, and stir vigorously.  Bring back to 300 and proceed with recipe.


  Butter a 15 x 10 x 1 baking pan w/ 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 and 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 1-2 minutes; spread chocolate over the
  top.  Sprinkle with walnuts; press down gently with the back of a spoon.  In a
  microwave or heavy saucepan, melt semisweet chips, stir until smooth.  Drizzle
  over walnuts.  Melt vanilla chips and shortening; stir until smooth.  Drizzle
  over walnuts.  
  Let stand at room temperature 2-3 hours or until chocolate hardens.
  Break into pieces.  

                      - - - - - - - - - - - - - - - - - - - - 

  Serving Ideas  : 1 batch yields about 2 1/2 pounds.