Toffee

Grandma Terry makes this recipe for us every Christmas and it is amazing! She says, "I have been making this for about 37 years, and feel it is not too difficult--BUT, I will be honest, others tell me they struggle with it.  I must admit I have had my failures over the years!" From our family to yours, enjoy!

Preparation time: 30 minutes
Set-up time: Overnight
Total time: 30 minutes + Overnight
Yield: 1 cookie sheet

Ingredients:

• 2 1/2 sticks unsalted butter
• 2 1/4 cups sugar
• 1 tsp. salt
• 1/2 cup water
• 1 1/2 cups slivered almonds, chopped and divided
• 1 1/4 cups chopped pecans, divided
• 1 tsp. vanilla
• 1 cup milk chocolate chips

Directions:

1. In a heavy duty saucepan, combine butter, sugar, salt and water.  Bring to a boil over medium heat.  Once boiling, add 3/4 cup of almonds.  Continue the boiling process, stirring constantly, until the syrup reaches 310 degrees.  (Use a candy thermometer)  
2. Remove from heat and add another 3/4 cup of slivered chopped almonds, and 1/2 cup chopped pecans.  Stir quickly and add the vanilla.  
3. Quickly pour out on a buttered (unsalted butter) cookie sheet.  With back of a spoon--quickly spread mixture over the sheet.  Top with about  1 cup milk chocolate chips.  Cover with tin-foil for a few minutes to help the chips soften.  Once chips are soften, spread over the entire mixture. Top with 3/4 cup chopped pecans.  
4. Let cool for several hours--(I usually put in the fridge overnight. ) Break into pieces and store in a plastic ziplock bag in the fridge. 

Notes:

• Prepare the nuts ahead of time by chopping in a food processor.
• Have the buttered cookie sheet ready to go before the mixture comes to a boil. 

*Recipe from Grandma Terry Roberts