Our seventh cookie recipe comes from Barb Dinslage of Omaha. She submitted a toffee recipe that a friend shared several years ago.
“It was perfected by her great aunt, even minus the 2 tablespoons of butter. I make at least 15 batches every Christmas, put the toffee in holiday bags, then give as gifts to family, friends and neighbors,” she said.
• 1 pound real unsalted butter (minus 2 tablespoons)
• 2¼ cups sugar
• ½ cup water
• 1 teaspoon salt
• 1 cup almonds, cut in halves or coarsely chopped
• ½ cup almonds, made into crumbs in a blender
• ½ teaspoon baking soda
• 7- to 8-ounce Hershey chocolate bar
Boil butter, sugar, water and salt. When it begins to boil add 1 cup cut up or chopped almonds.
Boil on medium high, stir constantly for approximately 18 to 20 minutes — it needs to reach 290 degrees.
Add baking soda, mix well and pour on a lightly greased cookie sheet. Cool.
Melt Hershey bar and spread ½ on one side, then dust/sprinkle with almond crumbs. Let set.
When set, dump toffee onto waxed paper and spread the rest of melted Hershey bar and sprinkle almond crumbs on this side. Let set.
Hints: Mixture turns brown when ready and begins to smoke. I use a deep, heavy kettle. Melt half of the Hershey bar at a time in microwave.
When cooled and set, break up into pieces and enjoy!
Test kitchen notes: I was concerned that half the melted Hershey bar was not going to be enough to spread over each side. I drizzled the chocolate across and then spread it in a thin layer and it did cover perfectly.