This is for my friend Carol, my kindred spirit. Sweet, amazing, WONDERFUL Carol. Such an amazing woman that I had to name my first born after her. Every Christmas season I make sure to take her an extra big bag of this almond toffee because I know she savors every bite of it!

The recipe is from a book my mom passed on to me, The Complete Wilton Book of Candy. (copyright date 1981) It’s my go-to book for any candy recipes. They ALWAYS turn out, and they always taste like heaven!

And remember, when making candy, always use pure, unsalted butter, and ONLY C&H Cane sugar, never use beet sugar when making candy (Or in my book, ever!)

ALMOND TOFFEE
Suprisingly easy to make- rich, crisp, and butterly delicious!

1 pound butter
2 T water
2 cups granulated cane sugar
1/2 tsp salt
2 cups finely chopped almonds
10 oz milk chocolate, chopped (Or milk chocolate chips)

Butter a 12″ x 18″ cookie sheet. Set aside.
Put butter and water in a heavy 12″ pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
When mixture loses its yellow color and becomes whitish, add one cup of the nuts.
Continue cooking, stirring contantly, to 300 degrees F. (You DO have a candy thermometer…right?)
Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
Turn into prepared pan and cool just until set, but not completely hardened.
Score into 1 1/2″ squares with a sharp knife. Cool completely, about 30 minutes.

Melt chocolate over double boiler or in microwave. Spread over cooled toffee and sprinkle with remaining cup of nuts.
Chill until set, about 20 minutes.
Break into squares. Store in an airtight container at room temperature for up to 3 weeks. (Like it could last that long!)

Yield: about 90 pieces

Almond Toffee

December 29, 2009

by Holly

Category Candy / Confections

Ingredients

• 1 pound butter
• 2 T water
• 2 cups granulated cane sugar
• 1/2 tsp salt
• 2 cups finely chopped almonds
• 10 oz milk chocolate, chopped (Or milk chocolate chips)

Instructions

1. Butter a 12" x 18" cookie sheet. Set aside.
2. Put butter and water in a heavy 12" pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
3. When mixture loses its yellow color and becomes whitish, add one cup of the nuts.
4. Continue cooking, stirring contantly, to 300 degrees F. (You DO have a candy thermometer...right?)
5. Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
6. Turn into prepared pan and cool just until set, but not completely hardened.
7. Score into 1 1/2" squares with a sharp knife. Cool completely, about 30 minutes.
8. Melt chocolate over double boiler or in microwave. Spread over cooled toffee and sprinkle with remaining cup of nuts.
9. Chill until set, about 20 minutes.
10. Break into squares. Store in an airtight container at room temperature for up to 3 weeks. (Like it could last that long!)

I first made these in high school, and they’ve always been a favorite confection of mine. Easy, cute, and everyone loves them! They freeze particularly well, and I almost prefer them that way. Sorry if they look slightly scuffed in the photos, they were actually buried in the freezer. 🙂

Peanut Butter Truffles

9 oz chocolate (milk, semi-sweet, dark, or almond bark)
1 Cup plus 2 T peanut butter
5 T unsalted butter, softened
2 Cups powdered sugar
1 1/2 cups crispy rice cereal

Melt chocolate (in the microwave is fine).
Let cool slightly. Cream PB and butter together in a bowl. Gradually add in powdered sugar, mixing until smooth.
Stir in rice cereal. Press into heaping tablespoonfulls in your palm.
You can also use a small scooper, and make them any size you want.
Roll or press balls till smooth. If you want you can do through this step ahead of time and store in fridge or freezer to firm up more.

Next, dip in the melted chocolate. I like to use 2 fondue forks, piercing them with one, and using the other to push them off the other.
Place on waxed paper set on a cookie sheet or tray. Refrigerate till set. (Or freeze if you want them faster.)
You can also drizzle another kind of chocolate on top for contrast, or even white chocolate if you desire. Enjoy while they last!

Peanut Butter Truffles

December 29, 2009

by Holly

Category Candy / Confections

Ingredients

• 9 oz chocolate (milk, semi-sweet, dark, or almond bark)
• 1 Cup plus 2 T peanut butter
• 5 T unsalted butter, softened
• 2 Cups powdered sugar
• 1 1/2 cups crispy rice cereal

Instructions

1. Melt chocolate (in the microwave is fine).
2. Let cool slightly. Cream PB and butter together in a bowl. Gradually add in powdered sugar, mixing until smooth.
3. Stir in rice cereal. Press into heaping tablespoonfulls in your palm.
4. You can also use a small scooper, and make them any size you want.
5. Roll or press balls till smooth. If you want you can do through this step ahead of time and store in fridge or freezer to firm up more.
6. Next, dip in the melted chocolate. I like to use 2 fondue forks, piercing them with one, and using the other to push them off the other.
7. Place on waxed paper set on a cookie sheet or tray. Refrigerate till set. (Or freeze if you want them faster.)
8. You can also drizzle another kind of chocolate on top for contrast, or even white chocolate if you desire.