I've been figuratively staring at a crack in the ceiling for the last couple of days, wondering what I wanted to highlight on my blog for the December season. Last week I thought about doing my favorite soups in the crock pot, but that seemed like a better fit for January. Then I pondered the idea of sharing only homemade gift ideas, but it didn't seem enticing enough for the whole month. The truth is, I've been longing to share Christmas Around the World again, just like last year. Not as last year's leftovers, but as a chance to revisit some of my favorite Christmas traditions, and maybe learn a little more about the way the world celebrates. Are you on board, dear readers? Shall we make it our yearly tradition, right here on Prudence Pennywise?
You need three ingredients to make English Toffee: butter, sugar, and vanilla.
1/2 cup butter (4 ounces, or one stick)
1/2 cup sugar
1 tablespoon water
1 teaspoon vanilla
2 or 3 ounces semisweet, dark, or milk chocolate
2-4 tablespoons sliced almonds, or other nuts
Lightly coat an 8 by 8 inch pan with cooking spray. Melt butter in medium saucepan over low heat. Add sugar and water and stir constantly until butter is melted and sugar is completely dissolved and no longer grainy (about 10 minutes). If sugar granules stick to the side, wipe them down with a wet pastry brush. When sugar is completely dissolved, turn the heat up to medium and stir constantly until toffee becomes a medium caramel color. Remove from heat and stir in vanilla. Pour toffee into prepared pan. Wait 7 minutes. Sprinkle toffee with chocolate and let stand a few minutes. Smooth chocolate with spatula and sprinkle with nuts. Wait until chocolate cools to break into pieces.