Renee's English Toffee

Renee's English Toffee photo
Makes about 3 pounds
ReneeRenee Gleason

I have so many memories with my mother in the kitchen. In later years, when I started to really enjoy cooking, baking, and entertaining, she would come and help me prepare. And it would ALWAYS result in laughs. On one occasion, Aunt Gail, my mother and I were preparing for a party at my house. We needed raspberries as a garnish on a dessert. Aunt Gail and I did not want to wash the berries because we were afraid they would sog out and run all over our dessert. Judy was disgusted with us and said, “How can you not wash those?? They were probably gathered in a field by some Mexican picking his ass.” From that day forward raspberries would forever be known as “Mexican Ass Berries”. And trust me, those berries got washed!

ingredients

  • 1 lb unsalted butter
  • 1/2 tsp table salt
  • 2 cups granulated sugar
  • 3 Tbl. water
  • 1 cup slivered almonds (do not use sliced almonds)
  • 12 oz. semi-sweet chocolate (chips are fine)
  • 1 1/2 -2 cups lightly toasted pecans (or walnuts), finely chopped
See full recipe

notes

I make these every year for Xmas and give them away as gifts. People go crazy for this toffee! It's easy..just make sure you have a reliable candy thermometer.

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