Faux English Toffee

35 Saltine crackers

1 c butter

1 c packed brown sugar

1/2 tsp almond extract

1 c (+/- to taste) milk chocolate pieces or chips

1/2 c sliced almonds

Preheat oven to 400F. Line a 15x10x1 jelly roll pan with waxed paper or parchment. Place crackers on paper. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake 4-6 minutes. Remove from oven and top with chocolate, spreading evenly as it melts. Top with almonds. Allow to cool completely and break into pieces. Store airtight.

Laura's Caramels

2 cups sugar
3/4 cup light corn syrup
1/2 cup butter (do not substitute margarine)
1 13 oz can evaporated milk
1 tsp vanilla
nuts (optional)

Mix sugar, corn syrup, butter and half of the milk in a large saucepan. Bring to boil over Med/High heat stirring constantly. Add the rest of the milk and reduce heat to Medium. Stir constantly until mixture reaches 232F on a candy thermometer (about 25 minutes). Remove from heat and add the vanilla and nuts. Pour into a buttered 9-inch square pan. Cool. Cut into squares and wrap in waxed paper. Store airtight.

Todd's Candied Nuts

Toast 4 cups of nuts (walnuts, pecans, almonds, mixed - your choice) at 325F for 20 minutes. Let cool. (Or not. I really like this better when I don't pre-toast the nuts.)

Beat 2 egg whites until stiff. Add 1 cup sugar and a dash of salt. Fold in nuts until coated. Melt 1/2 cup butter on a cookie sheet and spread nuts over butter. Bake at 325F for 20-30 minutes or until butter is absorbed. Stir every 10 minutes while baking.