Wednesday, December 12, 2007


You have to stir the almond toffee
non stop. We made three batches
this year

(right) Ruth working away

Zacheus the official taste tester
My big marble board.
It is is a must have
when candy making.
Almond Toffee is done. Let
is cool and paper towel
off any excess butter.
After it is cool, cover in chocolate
and then sprinkle on chopped walnuts.

This is my all time favorite kitchen tool.
It was expensive but worth every penny.
I ordered it from Williams Sonoma about
15 yrs. ago and use it mostly for pancakes but it is
great for candy, muffins, cakes and so much
more. Dishwasher safe. My kids are all
getting them as gifts when they get married.

Family Secret: Take white almond bark and melt it in the microwave for 5 minutes on 50% power in a glass bowl. Then add Ghiradelli or See's semi-sweet chocolate chips. It makes the best chocolate for coating candies.

Above right are ritz crackers that I fill with peanut butter and dip in white chocolate. Then melt red and green colored candy melts to dress them up a little.

Liz always makes reindeer eyes.

No comments: