Mamie’s recipe which I somehow totally missed when I was collecting recipes for the cookbook, so I am happy to share it now. Toffee Anything is a winner in my book, and this recipe combines a mixture of raw almonds, chocolate chips, and pecans with a buttery essence that just keeps your hand moving to your mouth. Mamie made several batches this year for sharing with friends as they left their annual Christmas Brunch at her home. Packed loosely in festive cellophane bags, it is a sweet way for ending a good day with good friends featuring good cheer.

1 cup raw almonds
1 cup butter, cut into 1-inch pieces
1 cup sugar
1/4 tsp. salt
1 tsp. vanilla
2 cups milk-chocolate chips
1/2 cup pecans, finely chopped

Measure and gather all ingredients. Place the almonds on a microwave-safe plate and microwave for 2 minutes on high, stirring once. Cook one more minute; then place on a foil-lined jelly roll pan in a single layer leaving space between.

Add sugar, butter, vanilla, and salt to a thick-bottomed 2-qt. sauce pan. Using a pan with a thick bottom will prevent the mixture burning. Stir mixture, melting over low heat, stirring continually.

Once melted, increase the heat to medium-high. Keep stirring (lots of stirring going on here) for 10-12 minutes or until the mixture turns a golden color similar to the color of the raw almonds. When it does, remove from heat and pour it slowly over the almonds in your prepared pan.

Allow to cool for 2 minutes; sprinkle with chocolate chips. Allow chips to soften then use wide rubber spatula to spread the chocolate over the nuts and the prepared toffee in your pan. Sprinkle with finely chopped pecans and allow to cool completely; set in fridge to finish chilling. After the toffee is completely cooled, break into pieces. Store in airtight container at room temperature.