~ANGEL TREATS and INSPIRATION from ME to YOU~

~YUMMO TREATS FOR FAMILY and FRIENDS~

(nothing finer than gifts from the kitchen)

To My Special Readers...

Before I begin to share some FUN and HAPPY with you this morning first let me take a second to say a huge THANK YOU to those who took the time to respond to my POST from yesterday evening.  I'm still very saddened over the passing of Elizabeth Edwards even though a good night of sleep helped to soothe the sorrow I continue to feel in my heart for her family.  No doubt my reaction to her death related in some way to my own mother being ill during my childhood and how I thought constantly about losing her.  Thankfully for my siblings and I that never happened.  Still...like many of you I don't do well when I know people are hurting (especially little ones) and sometimes those feelings just pour out.  Thank you again for allowing me to be my authentic self and share from the deepest part of my heart.  Your comments BLESSED ME and I want you know it...

~BROWN PAPER PACKAGES~

(wrapped up with all the bells and whistles)

Now...are you ready for some SWEET CHRISTMAS INSPIRATION?

 ~SIMPLE and SOOO TASTY~

(almond brittle rules yules)

I have an awesome recipe for ALMOND BRITTLE that is not only easy to make, but tastes pretty close to those 2die4 Heath Bars!  I generally rotate making Sugared Pecans (what we gifted out last Christmas) and Almond Brittle from year to year and this recipe is sure to please.  You can also make it with or without the chocolate topping and trust me when I say it is fabulous either way!

~SWEET HANG TAGS ARE A MUST~

(a sweet little touch)

Here are a few pictures I snapped of the candy Miss K and I enjoyed making...

 ~COOLING ON THE COOKIE SHEET~

 ~SPREAD WITH MELTED CHOCOLATE~

 ~SPRINKLED GENEROUSLY w/ALMONDS~

~BROKEN INTO PIECES~

~FABULOUS GLASS JARS~

(look for them at discount stores)

Check out the recipe below...easy-peasy!  PROMISE!

ALMOND BRITTLE

Ingredients:

2 C Sugar

1 pound salted butter

1/4 C Water

16 oz. sliced almonds

8 oz. Milk Chocolate Chips

Recipe:

Combine sugar, butter, and water in large pot.  Stirring constantly, bring to a boil over slightly high heat (don't cook slow or your candy will be cloudy).  Boil rapidly, stirring all the while until the temperature reaches 295 degrees (you need a candy thermometer).  Quickly stir in about 2/3 of the almonds and then spread mixture onto a large cookie sheet.  Press/pull candy to the outer edges of the cookie sheet with the back of a wooden spoon to spread as evenly as possible.  Melt chocolate and spread over the top of the brittle.  Crush remaining almonds with your hands and sprinkle over the top.  Once chocolate has hardened you can easily break the candy into chunks.

This year we used decorative glass jars once again (shop ROSS or stores like Tarjay (Target) and TJ Maxx for GREAT deals)!  Except for a few found at thrift stores and estate sales, all my jars this year were purchased at ROSS where I enjoyed their deep discounts!

If you are shipping candy via snail mail then skip the glass jars as they can easily break in transit.  Miss K and I made up lots and lots of small boxes which we wrapped with simple brown paper and decorated with reprinted vintage Christmas music.  Pink and gold ribbons were added, tiny snowflake charms and a single painted pink jingle bell gave our packages a sweet little touch.  Don't forget to add a gift tag, too!

~OUR TAGS THIS YEAR~

I'll be back later today with photos of my LAST GIVEAWAY for the year.  Come back this evening to see what I have for you if you can squeeze in the time!

Blessings for a lovely winter day!  Thank you again for your kindness~

Love to you...