“For unto us a Child is born, Unto us a Son is given;

And the government will be upon His shoulder.

And His name will be called

Wonderful, Counselor, Mighty God,

Everlasting Father, Prince of Peace.” Isaiah 9:6

MERRY CHRISTMAS!!!! May you all have a blessed day and enjoy the time with the ones you love!

Now to leave you with a little treat on Christmas Day! This recipe was our FAVORITE from Bake-fest. Once again, David Lebovitz proves his geniousness (so what if it’s not a word!). hah This toffee is DELICIOUS. Seriously. You MUST try it! It’s absolutely perfect for the holiday season! This will be a repeat for me every year. Not kidding.

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Chocolate-Almond Buttercrunch Toffee

Source: David Lebovitz (The Perfect Scoop)


2 Cups (8 ounces, 225 g) Toasted Almonds or Hazelnuts (Chopped between ‘fine’ and ‘coarse’)
2 TBS Water
1/2 Cup (1 stick) Salted or Unsalted Butter - Cut into Pieces
Big Pinch of Salt
1 Cup Granulated Sugar
1/4 Cup Packed Light Brown Sugar
1/4 tsp Baking Soda
1 tsp Vanilla Extract
5 ounces Bittersweet or Semisweet Chocolate- chopped, or 1 Cup Chocolate Chips


1. Lightly oil a baking sheet with an unflavored vegetable oil.

2. Sprinkle half the nuts into a rectangle about 8″ x 10″ (20 x 25 cm) on the baking sheet.

3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda ready to go.

4. Immediately remove from heat and stir in the baking soda and vanilla.

5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don’t overwork it.)

6. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer. Sprinkle the remaining pecans on top.

7. Allow to cool completely, and then break into pieces! EASY AS THAT! 🙂