In 9 days it will be Christmas! Can you believe it? I can’t. We have plenty of decorations around here, but, alas, no large tree. We love the large trees but we just have a little one this year.
We love to visit with family that have decorations! Here is some more from Mama:
It’s beginning to look a lot like Christmas everywhere! More Christmas trees and decorations to come this week and, then, on Thursday it will be my 1 year blogversary! Got to save a little for that.
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Today’s Lagniappe: Christmas English Toffee
YUM, I love English toffee!
1 Cup Water
2 Cup sugar
4 sticks sweet (unsalted) butter
1 lb. raw shelled almonds
1 1/2 lb. milk chocolate
Instructions:
Grease 2 9×13 pans and place in ice water. It’s important that the toffee cool quickly.
Chop half the almonds finely in the food processor. There should be smallish chunks left and a fair amount of almond dust.
Melt the chocolate in a double boiler.
You’ll need a large heavy pot to cook the toffee in.
Stirring constantly over high heat, cook water and sugar until stringy.
Stirring constantly over high heat, add butter, 1 stick at a time.
Stirring constantly over high heat, add whole almonds. Continue stirring until you smell the roasted almonds. The mixture will take on a distinct brown color just before this and you’ll feel the texture of the mixture changing.
Pour evenly into pans in ice water. I try to stir the stuff while pouring. When pans are cool enough to touch, place them in the freezer for 15 minutes
Cover with half the chocolate and then half the chopped nuts then return to the freezer for another 15 minutes and then cover other half with remaining chocolate and nuts.
Break into pieces and store in the freezer.
You may half this recipe if you wish!
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