My forays into the kitchen are few and very, very far between. I couldn’t resist this recipe for English toffee, from Girl’s Gone Child, though:
1 c. sugar
1 c. butter (Not accidentally halving this is sort of important. Trust me)
1/2 c. almonds
1/2 c. semi-sweet chocolate chips
1/2 c. fine-chopped walnuts
* Melt the sugar and butter in a pan with a tablespoon of water—this helps keep the butter from separating—on low heat; on my apartment’s electric stove, this roughly corresponds to 3 or 4. I prefer to melt the butter first and gradually add the sugar, but that’s just my inherent fear of burning sugar.
* Add the almonds, bring the heat to medium high, or 6 on electric stoves. Stir the mixture constantly. The mixture will foam and puff as the water evaporates, but will eventually start to brown and thicken.
*Stir until the candy is a dark caramel color, then start testing drops on ceramic plates or tile counters. When a drop is brittle, the candy is done!
* Spread the candy onto a cookie sheet, wait a few minutes, then scatter the chocolate chips over the top. Wait a few more minutes and spread the melted chocolate over the toffee; the chips might not look completely melted, but should still smooth out and spread.
*Scatter the walnut pieces over the chocolate, pressing them in.
*Let the toffee cool completely before cutting or breaking into pieces; store in the fridge.
**The recipe works just as well without any nuts! I really like to make this for any random holiday parties.