I went shopping the other day and saw an employee taking down the Halloween displays only to replace them with Christmas decorations. Did I sleep through November? Where are the Thanksgiving decorations, candies and lights? My alarm woke me up to a DJ saying "Your 24 hour Holiday Music Station, We play Nothing But Holiday Music!!!" I promply reset the station to classic rock. Christmas is a stressful time anyway so why remind us so early that we need to buy gifts, send cards and bake pies on November 1st? There is a holiday in between and it is called Thanksgiving.

As a Pastry Chef, I have learned to prepare early for the Holiday season. For family and friends, I like to buy gifts that I feel the recipient will appreciate. But when it comes to giving gifts to employeers, neighbors or a host of a party, I like to make edible gifts. Here is a recipe that I have had on file for many years. It is easy and inexpensive to make. It is a recipe that is featured in the "I Love Chocolate" class with my company Give Me Some Sugar. It was a big hit at a recent team-building event we did for the Lincoln Park Chamber of Commerce.

Happy Thanksgiving and Happy Cooking!
Chef Alekka

This is a great candy recipe to make during the holidays! When the toffee is set, simply break into pieces and store in an air tight container at room temperature. It also makes a great gift wrapped in a box or cellophane bag tied with a festive ribbon. Make a couple of batches because this candy is so sweet and simple it will be hard to keep around! Learn how to make this mouth watering recipe and more at our “I Love Chocolate!” Class.

Ingredients:

6 oz Unsalted Butter

12 oz Granulated sugar

2oz light corn syrup

3 1/2oz Almond slices – raw

1/2 tsp Vanilla

2-4 cups pecan pieces

2# bittersweet or milk chocolate pieces- melted and cooled

Special Equipment:

Candy Thermometer

Silicone Baking Mat (2)

Rolling pin

Procedure:

In a 2 quart heavy-bottom saucepan combine butter, sugar and syrup. Over medium heat bring to a boil, stirring occasionally with a heat resistant spatula. Continue cooking, stirring occasionally until the candy thermometer reaches 285 degrees F.

Immediately stir in the almonds and vanilla and pour on a silicone baking mat.

Place another silicone baking mat over the toffee, and working quickly use a rolling pin to roll the toffee to a ¼” thickness.

When toffee is set and cool, spread the melted chocolate over toffee in a thin ,even layer.

While chocolate is still wet, sprinkle an even layer of pecans over the toffee.

When set, flip the toffee over and repeat on other side.

Break toffee into desired pieces and store in an air-tight container for up to two weeks.