When I was a kid, my mom's favorite candy was Almond Rocha. The distinctive pink round tin, the little gems of butter, almonds, chocolate and sugar wrapped in gold foil. They were so fancy to this suburban kid. Any it was expensive, or so my mom said. So every once in a while, she'd splurge and buy some, and stash it somewhere to be enjoyed solo. A private moment of indulgence, just for her. And then. . . one day. . . I found her stash. And as much as I'd like to say "I didn't", I did; I pilfered one and scarfed it up. Then expertly disposed of the damning gold foil evidence. So tender, so buttery, so forbidden. I was hooked. I was instantly an "English Toffee Junkie". But to feed my new desire, I would have to be careful. If I pinched it all, I'd be caught. So I waited, and waited before pilfering another piece. Never letting on that I'd found the stash. Oh the cleverness of me. Eventually I quit lifting from mom's stash. A little maturity and a lot of guilt bettering my addiction. I wonder if my Mom every knew. She may have and never let on. We'll never know. Mom was like that. I miss her!
Imagine my delight when my friend Amy shared her grandma's family recipe for English Toffee. I could now make this once forbidden treat for myself. What I love about this recipe is it's simplicity. Just a few ingredients and some patients and you'll have English Toffee for yourself. It's getting close to Christmas but it's not too late to whip up one last batch of treats. . .