Happy Holidays!  The season has officially arrived. I hope you are all more ready than I am because I feel like yelling, “wait up!”, while tripping on moving boxes and wincing at the idea of finding the right boxes to commence decking the halls. Unfortunately, the best I can do this year is just muddle through somehow. We’ll definitely get some holiday cheer going but it will be a little more haphazard than usual. Being so new here everything still feels a bit strange but after we got our tree up last night somehow everything felt a little more like home. Thank goodness for the warmth and peace of the Christmas season.  

In preparation for the holiday season I decided to bring out an oldie, but goodie.  A recipe that I haven’t attempted to make for several years. A good friend showed me how to make some homemade toffee but she has since passed away.  Thank goodness I have this recipe to remember her by.  In another post I showed how I packaged up the toffee into homemade candy bags to give to our neighbors for Thanksgiving. Maybe later this week I will add a downloadable Christmas fabric transfer, since Thanksgiving is already done and gone. But you can also just simply make a batch for you and your family to enjoy with some hot chocolate or a glass of milk. These are so yummy that we’ve made three batches this season already.

*This recipe is available in downloadable format at the end of this post.

Candy can be deceptively tricky to make. The ingredients are super simple but the science of cooking it to the exact temperature and desired consistency is kind of finicky, and sometimes downright elusive.  I suggest getting a really good candy thermometer and possibly even a pot that’s entirely devoted to candy, or just be aware that the candy will inevitably burn to the bottom of your pan and it takes some time and effort to totally remove it. The mixture will smell likes it’s burning and it will turn a darker color but you must keep stirring (like a mad scientist) until the thermometer reads between 280 and 300 degrees. If you give up too soon the candy will be too soft and the texture will be a super gross grainy mess. Obviously, I’ve been there. 

The toffee turned out beautifully (and it was delicious!) but my husband took issue with the peanuts being inside the candy.  It’s too much like peanut brittle and not enough like a true English toffee, he said.  So, the next batch we reserved the chopped peanuts for spreading on top of the chocolate layer. 

Tomato, tomato.  Either way the toffee is super yummy.  I prefer it more like a peanut brittle and my husband definitely prefers the tradition English toffee version. You do you, as the saying goes. I just hope you’re able to give it a try and have some fun in the kitchen this Christmas season.  

Holiday Toffee Recipe Card

Merry Christmas—and carry on! 🙂