Peppermint Almond Toffee

This is so addicting and dangerous to have around the house...I am trying to lose weight, and this is not helping me! 

1 cup unblanched (skin on) whole almonds

1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12 oz.) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans

1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute).

2. On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches.

3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt.  Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly. Immediately pour candy, without scraping pan, over almonds, covering all nuts.  Sprinkle chocolate chips evenly over the hot candy.  Wait 1 minute and spread the melted chocolate until it is smooth.  Sprinkle with pecans.  Let cool and break into pieces.  Store in a tightly covered container in cool place or refrigerator and as always, enjoy! (Just not too much!)

Sweet Lemon Drops

We were out of sweets and the girls were craving something so I made them some myself.  I would have preferred "sour" but I didn't have any citric acid on hand but will get some for next time!  Had to try two times because the first time I didn't use my candy thermometer...those turned out to be crystallized sugar.  Second time worked like a charm.

1/4 cup water
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon lemon juice (or citric acid if you want sour drops)

1. Line two baking sheets with parchment paper and set aside. Combine the water, sugar, corn syrup and cream of tartar in a small saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture begins to bubble. Wash down the sides of the pan with a pastry brush dipped in hot water if sugar crystals have formed on the sides. Clip a candy thermometer to the pan and continue cooking over medium heat, stirring occasionally, until the mixture reaches 300°F.


2. Remove the pan from the heat. Sprinkle the lemon juice into the sugar syrup and stir to combine. When the bubbling has subsided, use an oiled teaspoon to drop teaspoonfuls of the sugar syrup onto the prepared sheets 2 inches apart to allow room for spreading.


3. To store candies, wrap them in sheets of parchment paper, making sure the candies don’t touch, as they will stick together.

Recipe adapted from The Family Kitchen