Christmas dessert recipe — English almond toffee
After those visits, my sister would bring home this wonderful English Toffee. I don’t remember the lady’s name, but I thank the good Lord that my Momma asked for the recipe and I can share it with you
By the way, you can find all of my Christmas recipes by clicking here. Stop by daily through Christmas Eve because I’ll post a new one daily.
English Almond Toffee
1 lb butter
2 cups sugar
10 oz. almonds — slivered, not sliced
2 – 7 oz. Hershey’s milk chocolate bars
1 ½ cups finely chopped pecans
Make sure to grab a heavy sauce pan, wooden spoon and large greased cookie sheet, too.
Melt butter, add sugar and almonds. Cook on medium heat and stir constantly 5 to 7 minutes, until the mixture takes on the color and consistency of vanilla pudding. At the end of ten minutes it should turn light tan. Stir constantly another 4 to 5 minutes until the mixture looks like caramel pudding.
Remove from heat and pour onto greased cookie sheet, and let cool. Use a butter knife to put under and loosen from pan. Melt 1 bar of chocolate in a double boiler ad frost the top of the toffee and sprinkle with half of the pecans, let set. When completely set, flip over toffee and repeat with next chocolate bar and rest of the pecans, let set again. When completely set break apart with hands and enjoy.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to firstname.lastname@example.org.