I have been making this toffee recipe for the last 20 years when I decided that I had had enough of the commercialism of the Christmas holidays. I made Christmas baskets filled with home made goodies to give to my friends. My friend Margie and I would spend an entire weekend baking breads and cakes, making cookies and candy. A good glass of red wine was our reward at the end of each long day.
The toffee was one of the most anticipated goodies in the baskets - husbands, wives and children would fight over it when the basket arrived. The Christmas toffee was layered with dark melted chocolate and ground toasted almonds - if you are thinking this sounds similar to a Score Bar with almonds you are right - only mine is better! I found this recipe in a small book called "Christmas Candy" (edited by Glorya Hale) which is now out of print. There are used copies available on the Barnes and Noble website.
This is a classic version of toffee - slowly boiled butter, corn syrup, sugar and water until it gets golden brown. It takes patience but it is worth it
Pic. 1 (toffee after 10 minutes) Pic. 2 (toffee after 20 minutes)