Next week…Lent begins. For some us that means giving up our vices and mine of course is sugar. Pastries, candy, chocolate, cream cheese frosting, and when times are tough-frozen chocolate chips mixed with whatever peanut butter I can scoop up from the jar. I realized today that as the countdown till next Wednesday ticks away…I have tried to cram 40 days worth of sugar into 36 hours. A Guinness Stout/Bailey’s Irish Cream cupcake (an gift from the boozing Gaelic gods), Girl Scout Samoa cookies and now English Toffee. Did I mention those were all today? I have been looking to try out this recipe since the holidays. Better late than never. Good luck with your Lent Season and enjoy Fat Tuesday. Just know somewhere I will be hovering, fingers as utensils, eating a chocolate cake.
Here is what you need…
6-8 regular size chocolate bars
1 package sliced almonds
1 cup chopped or crushed walnuts
4 sticks of butter (salted) which equals 2 cups
2 Cups of Sugar
1/2 cup of water
Spray cooking spray on a rimmed baking sheet. Scatter almonds over baking sheet. Mix butter, sugar and water together in a saucepan over a medium/high heat and stir continuously (your arm WILL get tired) until it is foamy and the color of a brown paper bag.
When I made these I did almond, chocolate, toffee, walnuts though I think it would work best if it was almonds, walnuts, toffee, then chocolate. In any event, it will taste good no matter the order. SO, after you’ve got your toffee ready you need to immediately poor over sliced almonds, covering entire baking sheet. Place chocolate bar pieces on mixture immediately. After cooling for an hour in the fridge, break into chunks. If not giving as a gift, toffee can be placed in an airtight container.
A quick note from Rachel:
Mel made this yummy toffee and than (saboteur!) left it at my house. Rather than be tempted into another Mom-Fession moment I packaged them up and am sending them to Dave’s office. Along with a sign (painted by Jackson) to let anyone with nut allergies know what they’re in for.