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1½ Pounds
Easy
By Matt Lewis and Renato Poliafito
Published 2008
For some reason, we only make this treat during the winter holidays, but there is no reason it shouldn’t be made all year round. This is a simplified version of the classic chocolate toffee, no chocolate tempering required, and it is a truly addictive party treat. You may be tempted to use different nuts, but you should know that the pecan and almond version is the most popular toffee we make. Our toffee makes a great gift. Break it up into 1-ounce pieces and arrange between layers of parch
