At the start of the holiday season, I am always full of grand ideas for cooking, baking and creating the most wonderful goodies for friends and family. I end up being challenged for time as the inevitable holiday activities that take up valuable creative hours but I love this time of year for specialty baking. This year my husband Matthew and I are having a gingerbread contest. He is convinced that his will be more extravagant and architecturally stunning!! We shall see...Jack and Hannah will be the judges! Along with fudge, sugar cookies, lemon bread, and panuche, this toffee is a favorite of mine to give as a gift. Please enjoy this recipe and have a wonderful holiday baking season!
And if you're looking for a gift for a baker in your life you might check out the Home & Kitchen section of our online store. We have several cookie cutter options, beautiful aprons, and both cards and prints of some of Tasha's more domestic themed works.
- 1 1/2 lbs. butter
- 3 cups sugar
- three 8 oz. shaved or finely chopped milk chocolate bars (I prefer Symphony)
- 2 cups chopped nuts (walnuts, macadamia nuts, almonds, and/or pecans)
Heat the butter and sugar in a heavy saucepan. Stir constantly until mixture reaches 310 degrees on candy thermometer or hard crack stage. Pour onto an ungreased sheet pan. Sprinkle with shaved chocolate. When chocolate is soft, spread evenly. Swirling or making pretty patterns with the knife makes interesting textures on the toffee. Sprinkle with nuts while still soft. If you want a double sided toffee, flip onto parchment paper or foil when completely hardened and repeat the process. When done, break toffee into pieces.