Sweet Melissa Sunday - Butter Toffee Crunch

This week's SMS recipe was chosen by Kaitlin  of Kait's Plate, and it's a great choice for this time of year. I personally make or bake something for all 27 of my cleaning customers. Sometimes its mini pumpkin chocolate chip loaves, sometimes I make cake truffles. Last year I made peanut butter balls. It usually takes some time and I spread it out over the month of December, baking or making something almost every night for the next day's customers. But, it's a labor of love and my way of saying thank you for their continued business. I can see using this recipe for Christmas gifts this year.

This was not too difficult to put together. You do need a thermometer for checking the temperature of the toffee as it cooks, but other than that it was pretty simple. I cut the recipe in half, and a good thing I did as I was almost a 1/2 of a cup short of light brown sugar. I subbed dark brown for that little bit, and it may have made a difference. The toffee seemed very dark, even though so little dark brown sugar was used.

But, it turned out great. I have only tried a tiny piece but it was crunchy and chocolaty and delicious. Oh, I also used bitter sweet chocolate chips as that is all I had on hand (need to make a run to the store to restock) but I think the bitter sweet is actually a nice contrast to the sweetness of the toffee. And, the chopped almond give just the right nuttiness to the candy.

So, thanks Kaitlin for choosing such a great recipe. This will not only make great gifts, but I can see using it in recipes (thinking cakes) to add a little something extra, a little something special. If you would like to see what the other bakers thought, head over to SMS.