All I have baked for Christmas had all been eaten, so it was time to make some more. It started out on Sunday, making a family recipe: Aunt Murt's Toffee.
It only has a few ingredients:
But you will need a candy thermometer and a heavy-bottomed sauce pan.
Before starting, you also need to grease 2 cookie sheets, with butter preferably.
1 lb. unsalted butter
3 Tbl. White corn syrup
2 cups sugar
1 lb. toasted, chopped pecans
1 lb. milk chocolate
Combine the first three ingredients in the saucepan over medium low heat until melted. Put candy thermometer in the mixture and heat to 310 degrees, stirring occasionally. It should be a nice brown color when close to done. Once up to temperature, stir in half the nuts, then quickly spread the mixture onto the 2 cookie sheets. It does not have to go to the edges. Wait until the toffee has cooled and hardened. Melt half of the chocolate and spread on the toffee, and sprinkle with half the nuts left. Cool in refrigerator until the chocolate has hardened. Once chocolate is set, carefully turn the toffee over to the other side, and melt the rest of the chocolate, and repeat. Once it is done, it should look like this:
All you have to do now is break it in pieces and it's done! It's so good, you might have to make two batches.
I looked at what else I had on hand, and I found some mint chocolate chips. There was a chocolate mint chip cookie recipe on the bag, which I made today. They turned out great!
Next for Christmas baking will probably be cut-out sugar cookies and cookie press cookies! Oh, and a few other baked goods for presents! Have a nice week!
~Sarah
