Today I have the delightful pleasure of interviewing one of the most fascinating, brilliant, and charming women I’ve ever known, for a video about a part of Nashville’s history. She’s another of my Marys; I do seem to be blessed with an astounding number of them in my world! Mary Lee has been my very dear friend for my entire life. We became really close when she was a chaperone for a high school trip to Italy. For me it was love at first sight - Italy and being there with my enchanting chaperone and friend.
I haven’t seen her new apartment and I’m looking forward to it. Of course, I want to bring a little something. A pretty box of homemade chocolate almond toffee comes to mind. The other day, I almost bought a quite fancy box of toffee at an upscale grocery, but guilt and sticker shock intervened and I went home to dig up a recipe that a friend had given me years ago. That recipe didn’t have almonds, which I knew I wanted to add, but I remembered it did have that irresistible buttery sweet taste. This recipe is a winner for several other reasons beside the amazing taste – you don’t need a candy thermometer, it honestly takes about 15 minutes, plus time to cool, and, if you remember to line your cookie sheet with foil, you only get one pan dirty. Does it get any easier? You’ll want to make this all the time. I’m so excited about my day!
Ingredients
1 pound butter (no, I did not get this recipe from Paula Deen)
2 cups sugar
3/4 cup slivered almonds, divided
3 to 4 oz dark chocolate bar
1 tsp coarse sea salt
Directions
Line a rimmed cookie sheet with aluminum foil and spray lightly with cooking spray.
In a heavy saucepan oven medium high heat, bring butter and sugar to a boil and continue to boil for 5 minutes, stirring constantly.
Add 1/2 cup almonds and stir for 2 more minutes.
Pour mixture on prepared cookie sheet. Let cool 1 minute.
Break up chocolate and spread on top allowing it to melt.
Top with remaining almonds and sprinkle with a tiny bit of sea salt.
