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A Visit to Cistus Nursery

I rarely go to nurseries anymore since I work part-time at one and another reason being that I don't have much room for additional plants. When a garden fanatic runs out of room, the brain goes into overdrive, dreaming up ingenious ways to incorporate more plants. And another thing happens - a burning desire to obtain rare and unique plants. I've been moving plants around, a tricky process that has a domino effect. A plant is unhappy - it is getting too much shade or perhaps too much sun. There is a plant that did not get as large as you thought it would or it is just a slow grower and now it is hopelessly hidden behind a taller plant. Sometimes a plant is just a dud for reasons unknown (Rhododendron 'Golden Gate' anyone?). I find the plant in question a better home, but it means that another plant will have to be moved. And the merry-go-round continues to turn... However, for those plants that are to be discarded, a space opens up for a new one! I decided to move a Mou...

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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