“They need boxes.”
I thought to myself last night every time I looked at the slabs of Chocolate Almond Buttercrunch Toffee in the kitchen. I made two batches of my favourite candies as a small thank you gift to friends who supported me relentlessly through my numerous athletic setbacks last year. I took a tally and the list is mind boggling. Just last year, I experienced: concussion, food poisoning, (yet unresolved) bursitis, cellulitis knee infection, a bad case of 24 hour fever, and countless minor scrapes and bruises. Training is constantly interrupted by forced rest due to health issues (sorry coach). I showed up to more races as spectator than racer because I paid for my travels when I thought I could race. There was no short supply of lows. My friends make sure I get back on my feet, figuratively and literally. I am a lucky girl.
I made this David Lebovitz toffee recipe countless times before. It is easy, quick, and always impressive. Gluten-free too for my growing number of gluten-conscious tasters. My only complaint is that I always end up with a pile of tiny toffee pieces after I package the big shards for gifts. The edge pieces never get evenly covered with toffee and chocolate. I did it slightly differently this time. I lined a 9-inch square cake pan with parchment paper to create a perfectly square slab of even thickness. Once I cut the slab in half it was a good portion for one gift. The right size and maximum yield. Score!
But they really beg for some boxes.