Triple Nut Toffee


Triple Nut Toffee

Submitted by: Linda Pittman, Spoon River Electric Cooperative


  • 1/3 cup finely chopped pecans
  • 1/3 cup finely chopped almonds
  • 1/3 cup finely chopped cashews
  • 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. Line a 15x10x1-inch baking sheet with foil. Spread nuts in pan. Bake 6-10 minutes, stirring occasionally until light brown. Pour into small bowl; set aside. Save foil-lined pan. In heavy 2-quart saucepan, combine brown sugar, granulated sugar, butter and water. Cook over medium high heat 4-6 minutes, stirring constantly until mixture comes to a full boil. Boil 20-25 minutes, stirring almost constantly to 300 F on a candy thermometer. Immediately remove from heat and stir in 1/2 cup of toasted nuts. Pour into the foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute until chips are melting and spread to cover completely. Sprinkle with remaining nuts. Refrigerate about 30 minutes until chocolate is firm. Break into pieces and store in airtight container at room temperature.