It’s week 2 of 12 Weeks of Christmas Cookies with Abby Sweets. I don’t know about anyone else but I’m having a blast … not only thinking of which sweets to make but also looking at everyone else’s recipes! My not-very-scientific count showed 44 links with recipes last week. How fun!!
Our family has a camping vacation coming up and I’ve been busy baking and cooking to get a few posts done ahead of their due date. I’m realizing how much I enjoy different textures, colors, shapes and flavors on a plate of Christmas goodies. In the end, I think my blog will only have 4-5 cookie recipes… I will, however, have 12 of my favorite yummy recipes to share.
I’ve adapted this recipe from one I received from my sister. Each November she and her in-laws get together for a 2-day HUGE cookie/candy making venture. When they are finished, everyone has a wide variety of Christmas cookies and candy to set out or use as gifts. When our family gets together for the holidays, everyone waits eagerly for my sister to bring the goodies … and, I go for the toffee first!
Enjoy! … and check out the links at the bottom of this post for more yummy recipes!!
2 c. butter (not margarine)
2 c. sugar (can be either white or brown)
2 T. light corn syrup
1/3 c. water
2 c. semi-sweet chocolate chips
1 c. sliced almonds
Line a 15 x 10 x 1 inch baking pan with foil, extending over edges. Spray foil with non-stick spray.
In a heavy, 3 qt saucepan melt butter. Stir in sugar, corn syrup and water. Cook over medium-high heat to boiling. Stirring frequently. Clip candy thermometer to pan. Be sure bulb is well covered and not touching the bottom of pan.
Continuing cooking over medium heat, stirring frequently until thermometer registers 290 degrees (soft-crack stage)… between 15-20 minutes. The mixture will be a dark golden brown, very thick and pulling away from sides of pan. Remove thermometer and pour into prepared pan, spreading evenly. Cool 5 minutes or until top is just set.
Sprinkle chocolate chips on top of toffee and let stand 2 minutes to melt. Gently and evenly spread melted chocolate over entire pan of toffee. Top with nuts, pressing them into the chocolate. Cool several hours or until set.
Holding edges of foil, lift candy out of the pan. Break into pieces. Store in airtight container.