Happy Easter, bakers! This week our assignment was to whip up some delicious toffee, which was fun for me as I like any excuse to use my candy thermometer.

I first made toffee years ago using this recipe from Smitten Kitchen, and I was amazed at how easy (and dangerous) it was to essentially make Skor Bars at home. The Baked version has nuts both inside (pecans) and on top (almonds), which I enjoyed, but don’t find 100% necessary.

This is a perfect recipe for candy-making beginners.  It really is just a matter of heating butter and sugar to 300°, pouring it on a baking sheet lined with parchment paper, and covering it with chocolate. Once it chills, you just snap it into pieces and you’re done! If I were to make this again, I would definitely toast the almonds so they have a little more golden colour.

You can find the recipe here!

More Baked Sunday Mornings here!