Three-Chip English Toffee
1/2 tsp, plus 2 cups butter(no substitutes), divided
2 cups sugar
1 cup slivered almonds
1 cup milk chocolate chips
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/2 cup vanilla or white chips
1-1/2 tsp. shortening
Butter a 15x10x1 in. baking pan with 1/2 tsp. butter. In a heavy saucepan over medium-low heat, bring sugar and reamining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes.
Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300 degrees(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 choclate chips. Let stand for 1-2 minutes; spread chocolate over the top. Srinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes.
In a microwave or heavy saucepan, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break nto pieces. Yield: 2-1/2 pounds.
This recipe was submited by Lana Petfield, of Richmond, Virginia.
If your spirit is grateful and humble / your tongue won't constantly grumble.
