Today is Friday November 21st. Yes a day late.
Today I am thankful that Christmas baking and candy making season is finally here.
I spent Sunday morning in church and all afternoon (5 hours) making pumpkin bread, pumpkin chocolate chip cookies and strawberry bread. It helped to warm up my house.
Today I made English Toffee.
This candy is my oldest's favorite. He starts asking me as soon as the weather starts to get cooler and after Halloween to make it. This recipe if from my Great Aunt Arlean she was the best baker and sweet maker in our family.
Here is the recipe:
1 cup butter
1 cup sugar
chopped nuts about 1/4 of a cup (I never measure them)
1 XL Hershey bar or 3 regular sized Hershey chocolate bars
Place a sheet of foil on a cookie sheet or metal pizza pan. Butter the foil and sprinkle about half of your chopped nuts on (I use pecans but my Aunt always used toasted almonds).
Using a large pot (I use 3 qt) cook the butter and sugar while stirring (I use a long handled wooden spoon) on high until the color of a brown paper bag (approximately 15 min).
Immediately pour the sugar butter mixture on your cookie sheet a spread a little.
Break up the Hershey bar and put the Hershey side up.
After the chocolate melts spread to within a 1/4 inch of the edge.
Sprinkle with the rest of your nuts.
Now the hard part....waiting for it to cool enough to break into pieces (I usually wait about 8 hours).
Store at room temperature for several weeks.
This is best made when temperatures are in the 40's or less at night. Too hot and the chocolate will not set up.