After telling my caramel making woes to enough people, I was told a secret - the Secret of Microwave Toffee. I had no idea you could make toffee in the microwave, and approached the idea with great skepticism. I finally had time to try it tonight, and it is a must-make for the holidays. Super easy, and super delicious. (Thanks, Jane!) I am going to make a few more batches with different nut combinations. I used the recipe from Lesley at Kitchengifts.com, but almost all the recipes I found on the internet were variations of the same formula. I had chopped hazelnuts left over from the big batch we roasted a few weeks ago, so I used those instead of pecans this time around.
The other candy displayed on the plate is so simple to make you don't even need a recipe, you just need good ingredients. We had picked up a few of the single-origin bars from Black Mountain Chocolate when they were at the Asheville Tailgate Market. I melted the Peruvian bar in a double boiler, dipped dried apricots in it, and rolled them in chopped pistachios. They have the marvelous combination of sweet/salty/bitter and haven't lasted as long as they should have in our house!
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