Almond Butter Toffee

Every year at Christmas we look forward to receiving a baggie of this amazing toffee from my sister-in-law.  It is seriously mouthwatering and we can never get enough.  We finally broke down and asked her for the recipe and after a few botched batches, we finally got it right.  It's actually quite simple to make once you have a system down. Using a candy thermometer is key. Share this with your family and friends or at your next cookie swap...if you can let it out of your sight!

Prep time: 15 mins
Cook time: 30 mins
Makes: 1 3/4 pounds

INGREDIENTS:
1 cup coarsely chopped unblanched almonds, toasted
1 cup granulated sugar
1/3 cup packed dark brown sugar
1 cup butter or margarine
2 tbsp water
1/2 tsp baking soda
1/2 cup (3oz) semisweet chocolate pieces

DIRECTIONS:
Spread half of nuts on a cookie sheet lined with parchment paper. In medium saucepan (2-3Qts), combine both sugars, butter and water. Cook over medium heat, stirring constantly until sugars dissolve. 

Raise heat and cook until mixture reaches 300 degrees on candy thermometer (hard crack stage). Stir pan frequently so mixture does not burn. Stir in baking soda. 

Remove from heat; quickly and carefully pour onto cookie sheet. Sprinkle with chocolate; wait for chocolate to soften and spread with knife. Top with remaining almonds, pressing lightly. Let cool, then break into pieces. Store in airtight container.

Peanut Brittle

I make peanut brittle every year around Christmas time to give to friend and coworkers as gifts.  It is a very simple recipe and it's always nice to have on hand in case of unexpected guests. It's very important to use a candy thermometer. I have tried making it without one, and the results were disastrous.  Measure out all the ingredients before hand because you have to move quickly once you reach each stage and you won't have time to measure the ingredients.

Prep time: 15 mins

Cook time: 45-50 mins

Makes:  72 servings (2 ¼ lbs)

INGREDIENTS:

2 cups sugar

1 cup light-colored corn syrup

½ cup water

¼ cup butter

2 ½ cups raw peanuts or other coarsely chopped nuts

1 ½ tsp baking soda, sifted

DIRECTIONS:

Butter 2 large baking sheets; set aside.  Butter sides of a heavy 3-quart saucepan.  In pan combine sugar, corn syrup, water and butter.  Cook and stir over medium-high heat until mixture boils.  Clip a candy thermometer to side of pan.  Reduce heat to medium low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes).  Stir in nuts; continue cooking over medium-high heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).

Remove pan from heat; remove thermometer.  Quickly sprinkle baking soda over mixture, stirring constantly.  Immediately pour onto prepared baking sheets.  Use 2 forks to lift and pull candy as it cools.  Cool completely; break into pieces.  Store tightly covered up to 1 month.