So, this week is all about change. Change and English Toffee. I find that toffee assists in the many small discomforts that accompany change.
I've never been a skilled candy maker despite my excellence as a candy consumer. My friend Jessie spent a good amount of time trying to teach me the delicate art of toffee making. This elaborate ritual involved candy thermometers and a marble slab. I never seemed to be able to achieve success. My best effort resulted in something very like a soft praline, but never the crisp, rich snap of toffee.
Intrigued by the idea that an infamous family was sharing such a recipe, I clicked through and discovered that I was a master confectioner.
The recipe is fool-proof. I have added some twists on occasion (malden salt, mixed nuts, chili powder) and each and every batch has turned out beautifully.
I note this here solely because in my rash decision to reduce my consumption of sweet things I had neglected the recipe for months. When I tried to recall it from memory it had vanished. This worries me as it takes just 5 simple ingredients to make a perfect batch. Here's the list:
1 cup butter
1 cup sugar
1.5 tsp water
almonds about a cup
Melt butter, sugar, and water in a heavy pan over medium high heat.
When mixture begins to boil stir constantly with a wooden spoon for 5 minutes or until bubbling gooeyness is a caramel color..
Pour over nuts placed on a parchment lined baking tray.
Cover with chocolate (I use chocolate chips most of the time-about 12 ounces).
As chocolate melts spread evenly over toffee.
Cool in fridge.
Snap into pieces and eat-or like the infamous Benson's give as holiday gifts or party favors