Merry Martha Wannabe: Chapter 4

I found the camera cord! Which means I have photos. So much to catch up on!

A little more than a week ago my food friend and former roomie Alison came over to drink hot apple cider, bake sugar cookies, eat pizza and watch White Christmas. Can you think of a better Sunday afternoon in December? We were cookie-making machines – Al even wore her most festive socks for the occasion! Check out the products of our efforts; I think they’re pretty good lookin’ to say so myself. They taste AMAZING and I have to keep myself from eating a dozen at a time.

To tackle my next holiday project, I decided to make roasted nuts and toffee with chocolate and sea salt as gifts for friends and co-workers this year. I found the toffee recipe online at and it turned out great – good reviews so far! It was actually really easy, too. You can find the recipe here but here’s a brief overview of how it happened:

I started by greasing a baking sheet with butter, and chopping up nuts and chocolate. The recipe calls for semisweet chocolate chips or chopped chocolate pieces and I made a mixture of both since I had a Guittard chocolate bar on hand. 

Next, you take a pound of butter (eek!) and chop them into smaller pieces and add to a saucepan with sugar and a little bit of salt to melt. It takes some attention to melt the butter until the hard-crack stage (300 degrees) without burning it, so be sure to read the directions carefully. (And I recommend a candy thermometer.)


Once it reaches 300 degrees, you pour the mixture into your greased pan and spread with a metal spatula. Next, add nuts and wait a few minutes; then add chocolate and let melt a few minutes before spreading with the spatula again. Let it cool for about 10 minutes, then sprinkle with sea salt. Pop it in the freezer to cool and you’re done!



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