Monday, 16 November 2009

Butter Toffee Crunch


It's Sweet Melissa Sundays time again! On a Monday... There is a reason for this - the recent break in left us laptop-less at home so I have to be in the office to upload any photos. But normal business should resume soon.

Anyway, back to the more important subject of toffee!! Kaitlin from Kait's Plate picked this week's choice and I for one was really looking forward to making it. I'm organising our church christmas coffee morning this year and the plan is to have lots of crafty stalls with bits and pieces of christmassy goodies. So I thought that me and one of the Sweet Supper Club groups could make up lots of little bags of sweeties and gingerbread to sell. These were super easy to make and delicious so a definite addition to the stall! And super cute in their little bags, don't you think?


The only very minor modifications I made were using pecans on the base (but still almonds on the top) and I used granulated sugar rather than brown. I've heard that brown sugar is a lot harder to make caramel and toffee out of as the impurities in it tend to burn. I didn't want to risk it!

Many thanks to Kaitlin for hosting this week and check out her blog for the recipe and all the other bakers' blogs for their take on the toffee.

Rosy x
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8 comments:

  1. Candy16 November 2009 at 12:00

    LOVE the goodie filled bags - too cute! I would have never known you white sugar instead of brown. Great substition with the pecans.

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  2. Flourchild16 November 2009 at 13:50

    I like that you used pecans...perfect! Im glad you liked this recipe. It sounds like you were trying to be careful like me!

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  3. Anonymous16 November 2009 at 22:29

    Ooh...I like the pecans!

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  4. margot17 November 2009 at 03:22

    Your presentation is lovely, what a nice treat to share at a holiday event!

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  5. Joy17 November 2009 at 10:16

    Hi Rosy!

    How are you? I'm so sorry to hear about the break-in... that must have been extremely scary. But I'm relieved to learn that you are safe. That's what matters most!

    It is SO wonderful to hear from you- I've missed you all these weeks that I've been away from SMS :( Your toffee looks absolutely fantastic- great job! I'm so glad you had success with the recipe, and I love your adorable packaging. I'm sure it'll be a big hit at the Church Christmas Coffee Event (how nice of you to organize it, by the way!) I'm not sure if you're already set on your gingerbread recipe, but I just wanted to offer a suggestion of a delicious Gingerbread White Chocolate Blondie I recently made that was a big hit with all my tasters! Please let me know if you're interested, and I'd be happy to get you the recipe!

    I hope you're doing well and having a fabulous start to your week. Can't wait to talk to you again soon :)

    <3,
    Joy

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  6. Jeannette17 November 2009 at 20:57

    yummmm. i commend you for your bravery in using granulated sugar!! a lot of people back out of making it, much less choosing to use it :)

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  7. Rosy20 November 2009 at 09:12

    Thank you for all your lovely comments! Joy - I simply HAVE to get that recipe from you. I'll drop you an email. Going to be making more of this next weekend as my work peeps loved it so much! x

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  8. Kaitlin20 November 2009 at 16:23

    Ah, I had never heard that about brown sugar. That could explain why it burned for so many people! I love the look of it wrapped up like that - these would make killer favours.

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