Terrific Toffee

1. 1

   Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.

2. 2

   In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces.

3. 3

   Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan.

4. 4

   Sprinkle malted milk powder over mixture in pan.

5. 5

   In a 2-quart heavy saucepan combine butter, sugar, and water.

6. 6

   Cook over medium heat to boiling, stirring to dissolve sugar.

7. 7

   Clip a candy thermometer to the pan.

8. 8

   Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes.

9. 9

   Mixture should boil at a steady rate over the entire surface.

10. 10

    (Adjust heat as necessary so that mixture does not boil over.)

11. 11

    Remove from heat; remove thermometer.

12. 12

    Pour mixture quickly over nuts and chocolate pieces in pan.

13. 13

    Immediately sprinkle remaining nut/chocolate piece mixture over toffee.

14. 14

    Cool about 1 hour before breaking into pieces.

15. 15

    If necessary, chill 15 minutes or until chocolate is firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.