{english toffee}

I thought it would be fun to share some favorite holiday recipes here. This is a recipe we got from one of Brett's workers at U-Haul. It is so good. I would suggest using a candy thermometer. I tried it without one last year and it didn't turn out. I bought one this year specifically for this recipe.

1 c. butter
1 c. sugar
1 tsp. vanilla
1/2 bag milk chocolate or semisweet chocolate chips
slivered almonds or chopped pecans

Line a cookie sheet with foil. Heat butter, sugar and vanilla in a thick pan over medium high heat stirring constantly. Mixture will get bubbly and then thicker like caramel sauce and turn light brown. It should reach the hard crack stage on a candy thermometer. Immediately pour mixture onto lined cookie sheet. Spread evenly. It will not cover the entire pan, but will look like a blob in the middle. Do not scrape the pan. Let cool slightly and then cover with chocolate chips. Spread once the chocolate chips are melted. Sprinkle with nuts. Allow to cool and then break into pieces.