Aunt Rose's Fantastic Butter Toffee

This is my absolute favorite holiday candy! It is so addictive, I'll even go to the bottom of my freezer to have a piece. It's not hard to make, and people will be asking you for more (if you decide to share it :))

Aunt Rose's Fantastic Butter Toffee
adapted from taste of home

1 1/2 c. sliced almonds
200 g. milk chocolate (I get 2 bars of Co-op Fine Swiss Chocolate)
1 c. unsalted butter
1 c. sugar
3 Tbsp. cold water

Toast almonds in 350 oven for  5-10 minutes, shaking pan occasionally and watching closely till they just start to golden. Can give the nuts a rough chop if you like, I usually just leave them as is. Grind chocolate in a food processor until fine (I grate my chocolate bars, with my cheese grater). Sprinkle 1 c. nuts over the bottom of a well greased (or parchment-lined) jelly roll pan (large cookie sheet). Sprinkle 1 c. of ground chocolate over the nuts and set aside. In a heavy saucepan, combine butter, sugar and water, cook over medium heat, stirring occasionally until the mixture reaches 280-290 (soft-crack stage), I stop at 280 otherwise I find it hard to pour. Very quickly pour mixture over nuts and chocolate. Sprinkle with remaining chocolate and the remaining nuts. Chill and break into pieces.

Creamy Christmas Truffles

It is that time of year again ... Christmas baking time! Anyone who knows me knows this is my absolute favorite baking event of the year! I thought I'd give you a little taster of the things I like to whip up this time of year, I hope to post a number of family favorite treats and make ahead appetizers over the coming weeks. These truffles are melt-in-your-mouth perfection, I have always been nervous to try homemade truffles, but they are actually not that hard and if you follow the instructions you should have no problems.

 

 

Creamy Christmas Truffles

 

2/3 c. whipping cream

1/4 c. butter (no substitutions this time)

1/4 c. granulated sugar

1 tsp. vanilla

8 squares semi-sweet chocolate, chopped (I use Baker's that you buy in a box in the baking isle)

 

Coatings:

1 1/4 c. finely ground nuts (I used walnuts this time) or chocolate wafer crumbs

 

In a saucepan combine whipping cream, butter and sugar. Stir over medium heat until sugar is dissolved and mixture boils. Remove from heat. Add vanilla and chocolate, stirring until chocolate is melted. Refrigerate mixture for 5 hours, or until it is firm enough to roll into balls. Drop chocolate mixture by tablespoon into coating and roll into balls. Store in airtight container in refrigerator.   Makes 36 pieces.

 

Note: you can change the flavour by substituting the vanilla with a liqueur of your choice.