Recipe: Nut Toffee, Butter Toffee Cashews, Triple Nut Chocolate Butter Toffee for April

Hi April :-) I have never had the Toffee Nuts in the airport that you refer to. Do any of these recipes sound like they might be similar?

Nut Toffee Recipe

1 pint Karo, Blue or Orange Label
2 cups sugar
1/2 cup rich milk
Few grains salt
1 tablespoon Mazola
6 drops vanilla
3/4 cup chopped nuts

Combine the ingredients with the exception of the vanilla, and boil until the mixture forms a fairly firm ball when tried in cold water, 252 degrees F. Add the vanilla and nuts, beat a few minutes until the mixture is beginning to cream and looks thick, then pour one-half inch deep into a pan lightly oiled with Mazola and let stand several hours to become firm. Cut in sections with a sharp knife and wrap in waxed paper.

Butter Toffee Cashews

Toffee nuts are a very special treat! This is a simple way to make the full flavor of the cashew come out. Using a heavy copper pot, fill with a mixture of brown sugar, butter and water. Bring to a boil. Add cashews that have been roasted and are ready for the coating. Keep turning the bowl as the nuts get an kinda even rustic coating.

Triple Nut Chocolate Butter Toffee

These easy-to-make buttery mints are best made ahead and stored in your refrigerator.

1 1/2 cups real milk chocolate chips (We recommend NESTL TOLL HOUSE Morsels)
1 1/2 cups semi-sweet real chocolate chips (We recommend NESTL TOLL HOUSE Morsels)
1/4 cup chopped almonds, toasted
1/4 cup chopped pecans, toasted
1/4 cup chopped walnuts, toasted
2 cups granulated sugar
2 cups LAND O LAKES Butter
1/2 cup water
1 teaspoon salt
2 teaspoons vanilla extract

Butter 13x9-inch pan; line with parchment or waxed paper. Butter paper. Sprinkle 3/4 cup milk chocolate chips, 3/4 cup semi-sweet chocolate chips, 2 tablespoons almonds, 2 tablespoons pecans and 2 tablespoons walnuts over parchment paper; set aside.

Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (10 to 12 minutes). Continue boiling, stirring often, until candy thermometer reaches 305 F or small amount of mixture dropped into ice water forms a hard brittle strand (20 to 25 minutes).

Remove from heat; stir in vanilla. Pour mixture into prepared pan. Immediately sprinkle with remaining almonds, pecans and walnuts; swirl into toffee with knife. Sprinkle remaining milk chocolate chips and semi-sweet chocolate chips evenly over toffee, pressing gently into toffee. Cool completely. Break into pieces.
Makes 5 dozen pieces (3 1/2 pounds).