The December theme for Elizabeth O’Neal’s Genealogy Blog Party is Holiday Potpourri. That certainly leaves the door wide open, so I’ve decided to share some Stufflebean family holiday photos through the decades and a very easy candy recipe that is delicious.

Dave and the Christmas Tree, 1955

Christmas 1957

Christmas 1961

Now for the tasty part of this post – the recipe for Terrific Toffee!

Terrific Toffee

NOTE: This recipe freezes well.

1 cup of nuts, coarsely chopped (I use almonds and walnuts.)
3/4 cup semisweet chocolate pieces
3/4 cup milk chocolate pieces
3/4 cup white chocolate pieces
2 T. malted milk powder
1 cup butter
1 cup sugar
3 T. water
Candy thermometer

1. Line a 13 x 9 baking sheet with foil.
2. In a bowl, combine nuts and all chocolate pieces.
3. Sprinkle half (1 1/2 cups) of the mixture in a single layer on the baking sheet. Reserve the remainder.
4. Combine the butter, sugar and water in a 2 qt. saucepan. Cook over medium heat until boiling, stirring frequently. Cook until candy thermometer registers 290 degrees F (soft crack stage).
5. Remove from heat and take out the thermometer. Pour mixture over nuts and chocolate pieces on the baking sheet.
6. Pour reserved nuts and chocolate pieces on top. (Use a spoon to press top layer into mixture, if needed.)
7. Chill in the refrigerator until chocolate solidifies.
8. Break into pieces. Eat and enjoy!

Happy Holidays!