MERRY CHRISTMAS!!!! May you all have a blessed day and enjoy the time with the ones you love!
Now to leave you with a little treat on Christmas Day! This recipe was our FAVORITE from Bake-fest. Once again, David Lebovitz proves his geniousness (so what if it’s not a word!). hah This toffee is DELICIOUS. Seriously. You MUST try it! It’s absolutely perfect for the holiday season! This will be a repeat for me every year. Not kidding.
1. Lightly oil a baking sheet with an unflavored vegetable oil.
2. Sprinkle half the nuts into a rectangle about 8″ x 10″ (20 x 25 cm) on the baking sheet.
3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda ready to go.
4. Immediately remove from heat and stir in the baking soda and vanilla.
6. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer. Sprinkle the remaining pecans on top.
Merry Christmas Tina! The toffee looks delish!!
Wow, this looks great. I have always been meaning to try making toffee like this.
Yum! Reminds me of my fave almond roca. Will have to make this.