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Special Plants Nursery (Chippenham, England)

Our third day was a busy one as we left our first hotel in Bath and traveled to Wells. There were several stops along the way, the first being Special Plants Nursery in Chippenham, England. It was a warm day. The nursery is owned by former Oregonian Derry Watkins, who moved to England decades ago when she married an Englishman. She is a plant collector and has traveled all over the world, her favorite place being South Africa.  That is Derry in the above photos talking to our group. The house and garden are located on a steep hill with idyllic countryside surrounding it. She says the garden was designed by her architect husband and she has filled it with her favorite plants, mostly tender perennials that she has collected from her plant-hunting expeditions. Most of the beds are terraced and many plants are grown in gravel. The garden is also enhanced with some striking ornaments - Lower island beds proceed downhill - A bog garden - At the bottom of the property is a woodland walk....

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!

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

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  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.

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

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