Toffee

Since this is the season to be baking all kinds of sweets, I thought I'd contribute to the vast Christmas cookie recipe exchanges going on right now by blogging about a few of my own favorites.

This first recipe only recently became a favorite. A good friend from church gave it to me just last week, and because it's so wonderful, it quickly jumped to the top of my list. It's incredibly easy, too.

1 c sugar

2 sticks butter (no substitutes)

3 tbsp water

1 tsp vanilla

1 pkg Hershey bars (6 bars)

chopped pecans, almonds, or walnuts

Combine first 3 ingredients in a medium saucepan, cooking on medium high until candy thermometer reaches 300 degrees; about 10 minutes. Remove from heat and add vanilla. Pour onto wax paper-lined cookie sheet and spread evenly with spatula. Lay chocolate bars on top, allow to melt, then spread to edges of candy mixture. Sprinkle with nuts. Put in freezer for 1-2 hours until hard. Break into pieces while still frozen and store in container. Can store at room temperature.