Skip to main content

Featured

Spring Beauties

Baptisia 'Purple Smoke' We are experiencing a rare day for June - drizzle and cool temps. But oh, things will change this weekend with 93 predicted for Sunday. I'm not looking forward to that.  We decided to take a break from the garden today because of the weather and the fact that we've been working our butts off. Our garden will be on the HPSO Study Weekend tour at the end of the month so there is much to get done. I would normally schedule tours of our garden now, in early June, because I feel that it the peak time. Thank goodness for hydrangeas to give them something to look at! I've been filling holes and pots, Michael has been pruning and dead-heading. A few days ago, we completely redid a rock retaining wall which just about did us in.  The weather has been lovely and I do hope the heat spell is a short-lived one.  Here are some highlights in the garden now. Peony 'White Cap' Rose 'Chinatown' with Elderberry 'Lemony Lace' (Sambucus), ...

Chocolate Almond Toffee



I've never made toffee before and I was surprised that it is very easy to make. I made these for a goodie bag that we do for the student workers at the library. If I make it again, I think I'll use a bigger pan so the bars will be thinner - it was too sugary for me and that is saying a lot. I might increase the chocolate as well to make that layer a tad thicker.

Ingredients:

2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds


Directions:
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. Use enough to form sides so that it doesn't stick to the pan.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.


Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. Looks heavenly Phillip! Thanks!

    ReplyDelete
  2. Hey Phillip, got to try this! Looks great!

    ReplyDelete
  3. Looks great. I have not tried to make toffee. I got a new candy thermometer for myself for Xmas. I borrowed your post about bloggers for the Calhoun County MG Facebook page.

    ReplyDelete
  4. You have my address. I'll be expecting a pound or two for Christmas. Miss you and Michael!!! -John

    ReplyDelete

Post a Comment

Popular Posts