2015 Recipe Contest Submissions

Triple Nut Toffee


1/3 cup chopped pecans
1/3 cup slivered almonds
1/3 cup cashew halves and pieces
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup butter
1/4 cup water
1/2 cup semi-sweet chocolate chips


Preheat oven to 350 F. Finely chop nuts. Line 15x10x1-inch pan with foil. Spread nuts in pan. Bake 6-10 minutes, stir occasionally until light brown. Pour into small bowl; set aside. Save foil-lined pan. In heavy 2-quart saucepan, cook brown sugar, granulated sugar, butter and water over medium high heat, 4-6 minutes, stirring constantly with wooden spoon until mixture comes to a full boil. Boil 20-25 minutes, stirring almost constantly to 300 F on candy thermometer. Immediately remove from heat. Stir in 1/2 cup of the nuts; pour into foil-lined pan. and quickly spread to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips. Let stand about 1 minute until chips are melted. Spread out chocolate and sprinkle with remaining nuts. Refrigerate about 30 minutes until chocolate is firm. Break into pieces. Store in airtight container at room temperature.

Linda Pittman

This seems really involved, but it’s not really. It is worth it and my family loves it and asks for it every year.