English Toffee

Easily the most popular of my mother's recipes. Christmas cookie trays are incomplete without this English Toffee. I remember when I was a kid, my mother making this. The metal spatula scraping the bottom of the pan, constantly until that perfect temperature was reached. And then the hot candy being poured onto the marble slab to cool. Today I use that same pan and spatula, as well as that old candy thermometer. I have my own granite slab for the cooling. (I confess: I broke my mom's marble slab years ago, on accident).

One cup each of sugar and butter plus five tablespoons water. That's it. Well, there is a catch. Not all brands of butter work. Some won't brown. Some just don't get the right taste. I don't know what to say other than trial and error is the only way to go. Once you find a brand that works, don't forget it, like I do every year.

Cook the butter, sugar and water on high heat, stirring in one direction only, with the metal spatula. When the mixture turns a light brown, begin monitoring the temperature until it reaches 290 degrees. Immediately pour onto the granite slab to cool.

Coat with melted chocolate and sprinkle with finely chopped almonds. After the chocolate sets, turn over carefully and coat the other side with chocolate and nuts. When it is completely set, break into pieces.

Superlatively delicious. Ask anybody who has tried this.

Bon appétit!