I am so excited about this year for a bunch of reasons.
First and foremost, we are back in an even year. Have I mentioned I don’t like odd numbers? Weird, I know. But, I just prefer years that end in even numbers.
More importantly, Wes and I get married this year. Filing jointly for 2012! Woo Woo! Can you tell I’m a CPA?
And I know this is the year that Wilson will get adopted by his forever home. He is just too cute to be an orphan! He has been having quite the time this Christmas break with Lucy, Polly, and Lizzie. I’m pretty sure he secretly wishes my parents would adopt him.
I wanted to start the year off with a very not resolution friendly recipe. One of my mom’s favorites, homemade almond toffee.
If you are gung-ho on sticking to your New Year’s resolution, you should stop reading now. This recipe has a pound of butter in it. What does a pound translate too? Four sticks.
Yes, you read correctly. Four sticks.
Of course you don’t eat it all at once, and it is something that freezes well. So, that makes it sort of ok right?
Mom’s Homemade Toffee
1 pound butter (2 cups)
1 tbsp butter for cookie sheet
2 cups sugar
1 tbsp corn syrup
Dash of salt
1 cup toasted slivered almonds (blanched)
Prepare a cookie sheet by greasing with 1 tbsp butter.
In a heavy 3 quart saucepan, melt butter. Add sugar, corn syrup, and salt. You want it to cook very slowly, not boiling quickly because you do not want sugar crystal to form. Medium heat is best. You can stir it occasionally, but do not scrape around the sides of the pan. This also could cause crystals to form, says my mom. The slower the boil, the smoother the candy. Continue to cook until candy thermometer reads 295 degrees.
Meanwhile, pour slivered almonds onto the cookie sheet. Once spread out, pour cooked candy over top. Let sit until it reaches room temperature, about one hour. Break into pieces and store in an airtight container.
You can also add melted chocolate to the layer of candy if you would like. This tends to be a little overkill though. I can’t believe I said that.
Consider this recipe the diet version.
I can’t wait to see what 2012 has in store for this little blog. I had a great time in 2011 experimenting with recipes, trying to take better pictures, entering a few contests, and sharing bits and pieces of my life with Wes and all the dogs. Hopefully you have enjoyed it as well.