Buttery toffee, crunchy nuts, and tangy orange peel--what could be better?!! Ingredients 1 cup Candied orange peel coarsely chopped 2/3 cup Cashews or toasted pecans coarsely chopped 2/3 cup Toasted walnuts coarsely chopped 1 cup butter 1 cup sugar 3 tablespoons water 1 tablespoon light-colored corn syrup

Instructions
1. Prepare candied orange peel, set aside. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Sprinkle 1/3 cup cashews and 1/3 cup walnuts in pan. Set aside.
2. In a 2-quart heavy saucepan melt butter over low heat. Stir in sugar, water, and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F, (soft-crack stage), about 12 to 15 minutes. Mixture should boil at a moderate, steady rate with bubbles over entire surface. (Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 5 minutes of cooking, as temperature can increase quickly at the end.) Remove from heat; remove thermometer.
3. Carefully pour corn syrup mixture into prepared pan; spread evenly with a spatula. Sprinkle with candied orange peel and remaining nuts. Let stand at room temperature several hours. Use foil to lift toffee out of pan; break into pieces. To store, layer toffee pieces with waxed paper in an airtight container at room temperature for up to 2 weeks

This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.


Yields: 24 pieces