Butter Toffee Crunch

It's Sweet Melissa Sundays time again! On a Monday... There is a reason for this - the recent break in left us laptop-less at home so I have to be in the office to upload any photos. But normal business should resume soon.

Anyway, back to the more important subject of toffee!! Kaitlin from Kait's Plate picked this week's choice and I for one was really looking forward to making it. I'm organising our church christmas coffee morning this year and the plan is to have lots of crafty stalls with bits and pieces of christmassy goodies. So I thought that me and one of the Sweet Supper Club groups could make up lots of little bags of sweeties and gingerbread to sell. These were super easy to make and delicious so a definite addition to the stall! And super cute in their little bags, don't you think?

The only very minor modifications I made were using pecans on the base (but still almonds on the top) and I used granulated sugar rather than brown. I've heard that brown sugar is a lot harder to make caramel and toffee out of as the impurities in it tend to burn. I didn't want to risk it!

Many thanks to Kaitlin for hosting this week and check out her blog for the recipe and all the other bakers' blogs for their take on the toffee.

Rosy x