I am at the end of the second year of a 3-year postdoc, and one of my colleagues recently lamented that I was going to leave soon, and she suddenly smiled, finding the bright side of my remaining year: “we still have TWO seasons of your Christmas cookies!”
As I have spent more time in my postdoc, I’ve made more friends and I now have a core group of colleagues with whom I socialize– which is fantastic– but that means an additional 4-5 people for whom I need to make holiday treats. This year, I decided to make candy. I have made caramels in the past, although they are temperamental and time-consuming to wrap. I’ve also made chocolate truffles, which are also messy and time consuming. I decided to branch out and make fudge, and this delicious toffee.
I went straight to our baking guru, David Lebovitz, and decided not to toy with his recipe, as experiments with candy can often be disastrous. It is simple, and the only special equipment you need is a candy thermometer. Otherwise, it’s a super easy and quick recipe, and the results are delicious.
As a bonus, when you chop the toffee into pieces, you get little shards of toffee, nuts, and chocolate. Don’t let them go to waste! They would be awesome as an ice cream topping or sprinkled on top of your morning yogurt.
Next year, I may substitute the almonds for pistachios. Or I’ll cut back on the almonds and add chopped dried cherries to the top. The possibilities are endless!