Buttercrunch Toffee

Buttercrunch Toffee

The Perfect Scoop, David Lebovitz

1 cup, almonds, toasted and finely chopped
1 tablespoon water
4 tbsp butter, salted or unsalted butter, cut into pieces
1/2 cup granulated sugar
2 tbsp packed light or dark brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup chocolate chips, or 3 oz bittersweet or semisweet chocolate, chopped

Using half of the chopped almonds, form an 8-inch circle in an even layer on an ungreased baking sheet.

Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.

Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300F, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don’t overstir.

Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.

Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.

Holiday Hash

Holiday Hash

Also will need 2 bags (12oz.) white chocolate chips

Combine in a big bowl:
3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
2 cups small pretzels
2 cups salted peanuts
1 bag (12 oz.) plain M&Ms
1 bag (12 oz.) peanut M&Ms

Melt 2 bags (12 oz.) white chocolate chips according to the package instructions. Be careful to not overcook as these chips burn quickly. Pour the melted white chocolate over the mixture and with a strong long-handled wooden spoon toss well to coat.

Spread the hash out on waxed paper and let set until the chocolate hardens Store in an airtight container or pour into gift bags. If you get the red and green M&Ms you’ll have a very festive looking result.

Crock Pot Candy

Crock Pot Candy

1 package German chocolate
12 ounces semisweet chocolate morsels
24 ounces white chocolate almond bark
24 ounces milk chocolate bark
1 (16-ounce) jar dry roasted unsalted peanuts
1 (16-ounce) jar dry roasted salted peanuts

Chop all chocolate and place in a slow cooker turned on low. Pour in
peanuts. Cover. Do not lift the lid. Do not stir. Do not do anything.
After three hours, spread several cookie sheets with waxed paper.
Turn off slow cooker, uncover, and stir contents 4-5 minutes, or
until completely blended. Chocolate will not lose its shine. Using a
soupspoon, drop mixture onto waxed paper. You may want to stir the
chocolate several times while doing this. Allow to cool.
Refrigeration is not necessary.