Mama Claus & The North Pole

There really is no place like home for the holidays. 

Especially when my mom is doing her part to deck the halls.

If you were to stop by, 

you'd find yourself in a wonderland of German Christmas staples

{tiny detailed candies, heirloom cookie cutter from her childhood, and {yucky} spiced cookies},

nostalgic family Christmas treasures,

and about 50 yards of fresh garland wrapping through the house.

But the best thing you'd find

 if you came to our house is the homemade candy.

{ oh baby }

my cute mom scouring the recipes for her guest blogging appearance

My mom makes toffee that's become a bit of a legend during Christmas.

And, at her daughter's badgering request,

 she's walking us through her beloved {and simple!} recipe...

Bryan Christmas Toffee

1/2 c finely chopped pecans 

1 lb salted butter

2 c sugar

1/4 c water

semi-sweet choc chips  {chopped finely}

Toffee Technique Tutorial:

1. Spread pecans on a 9x11 rimmed cookie sheet

2. In a heavy sauce pan: cook butter, sugar, & water. Bring it just past the "hard crack" stage on that candy thermometor you got as a wedding present but never knew what it was for.

{"Hard Crack" is 300 degrees for us, simple folk...}

3. Immediately pour the mixture over pecans on your cookie sheet. {Please be careful to not spill!}

3. Sprinkle with chocolate chips, and watch them melt on the hot toffee mixture. 

{Spread chocolate over uncovered areas with the backside of a spoon, if needed.}

4. Let the pan cool completely. Then break in to irregular, delicious hunks of goodness.

**Candy Trivia:

In the States, toffee is hard & caramel is soft.

In England, toffee can be either.