Of course, this was always gluten free, but I can’t do Christmas without Toffee. I’ve always loved Heath Bars and this recipe puts them to shame. This recipe came from a great cookbook by Flo Braker called, Sweet Miniatures that was published in 2000. This is a woman after my own heart. I so…enjoy quality desserts in miniature. When I ran a bakery, this was the most fun I had – creating different assortments of miniature desserts. And, as the saying goes, ‘good things come in small packages…’
So, for this recipe, you’ll need to be organized – have your cookie sheet ready and prepared. Have the nuts toasted and buzzed up fine. The total amount is divided, so place one half in close proximity to the cooking sugar (so you don’t forget to add it) and keep the other amount close to the cookie sheet. Have your semi-sweet chocolate weighed out and close to your cookie sheets along with a metal offset spatula (you can use another utensil, but this works best). And, you can certainly make this without a candy thermometer, but you just can’t make a mistake if you use one. Keep your animals out from underfoot – for their safety as well as yours – there will be no tripping with hot sugar in hand.
This is what the sugar looks like when it’s about done.
This is what the full sheet looks like after the nut layer.