Monday, December 27, 2010

Christmas English Toffee

2 cubes butter
2 cubes margarine (I usually use all butter but this works fine)
2 cups sugar
6 T water

Mix in heavy bottomed pan and turn on high heat. Stir continuously until it starts to look scorched. Take a jar of creamy peanut butter and set it by the pan and when the mixture is that color, it is perfect! Remove from heat and pour into buttered (not pam) cookie sheet.

1 cups chopped nuts
1 pkg. milk chocolate chips or semi-sweet if you like

Can add 1 cup of broken nuts at this point before you pour, if desired. Spread evenly in pan, sprinkle with chocolate chips, wait a few minutes, and spread. Then sprinkle with chopped nuts. I always use pecans as they are my favorite. Almonds are the traditonal of almond roca. When cool, break into pieces. Yummy! If you are really ambitious, line the pan with foil and when it is cool, turn it out onto a tray and spread with melted chocolate and sprinkle with nuts so both sides are covered and then break into pieces. In the US this works better as it is cold and the chocolate doesn't melt like it does down here at Christmas!