I’ve been baking several batches of my favorite Christmas cookie, peanut blossoms, lately for our apartment staff, my coworkers, and our Christmas party, so when the Darden Partners’ Cookie Exchange came up on my calendar, I thought I’d go a different route.
My Aunt Diane gave my mom this recipe years ago, and now my mom often makes toffee during the holiday season. It’s one of those sweet/salty combinations that I find irresistible. I asked her to share the recipe with me so that I could make a few batches for the Cookie Exchange, and the toffee turned out great. I love how simple it is to make – you only need a few ingredients!
What You Need:
1 C (2 sticks) Blue Bonnet Margarine
1 C granulated sugar
1/2 cube milk chocolate almond bark (baker’s chocolate)
Chopped almonds (optional)
What You Do:
Get out a jar of peanut butter to use for color reference. Line a rimmed cookie sheet with foil and set it on a heat resistant surface. Chop almonds and set aside.
In a 10” nonstick skillet on medium heat, combine margarine and sugar, stirring with a wooden spoon until the mixture becomes “just almost” the color of peanut butter. The whole process takes about 20 minutes. The mixture will start out liquid, become foamy (it’s boiling), and then the foam will start to reduce and the mixture will start to thicken and very slowly darken from pale yellow to the peanut butter color. This is when you must watch it very closely (stir some) and as soon as it becomes “just almost” the color of peanut butter, carefully pour it onto the lined cookie sheet. Let it harden 5 minutes. Then, using a finger or two on 1/2 cube of milk chocolate almond bark, carefully “skate” almond bark all over the surface until it’s completely melted. If using almonds, sprinkle on melted chocolate. Let cool completely. Loosen from the foil and crack it so it breaks into smaller pieces. You can use any hard object in your kitchen to help crack it.
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