My Dad always loved English toffee, and kept it out of kids’ reach, high in a cupboard in the dining room, to ensure it would last a little longer. My homemade version is a walnut-studded brittle rich with molasses, dipped in dark chocolate, and sprinkled with more toasted nuts. My simple method for removing the walnut skin—rubbing the toasted nuts in clean tea towels–takes away the mouth-puckering tannins you sometimes get with walnuts. To make the candy, you’ll need a candy thermometer to monitor the bubbling syrup until it reaches 300 degrees, the hard crack stage. Use any good quality melted dark chocolate for dipping—or milk chocolate, if you prefer. When cooled, store the finished brittle in an airtight container in the fridge, or high up in that cool cupboard—to make it last a little longer : ) For more Holiday treats? We’ve got lots to choose from. Try our Holiday Brandied Fruit & Nut Bars, Coffee and Molasses Dream Bars, Christmas Pudding, Mincemeat Tart, Grandma Bertha’s Apricot Delights, Marshall Fields’ Chinese Chews, Gingerbread Cookies, Old-Fashioned Butter Cookies, Lutz’s Raspberry Nut Bars, or Jam Tart Bar Cookies. Continue Reading…
