Hedwig didn’t return until the end of the Easter holidays. Percy’s letter was enclosed in a package of Easter eggs that Mrs. Weasley had sent. Both Harry’s and Ron’s were the size of dragon eggs and full of homemade toffee.
–Chapter 28, Harry Potter and the Goblet of Fire by J. K. Rowling
This is a recipe that my mom has made since I was little, probably since before I was born seeing as how the recipe came from her mother (ultimately from an old Betty Crocker cookbook). I remember biting into the rich, crunchy, chewy layers as a child, and again as a student in college, and still later as a new mom. Whenever my mom sent a holiday package, and sometimes in random care packages, she’d include a container of this homemade toffee. I really came to look forward to it – of course because it tastes good, but also because it was something that my mom took time to make (one of the beauties of making food for others; it’s more than just the end product, it’s also the emotion that goes into it).
Revisiting many of the foods in the Harry Potter series and coming across the scene with Mrs. Weasley’s toffee, I realized that I hadn’t received toffee from my mom in a long while, years even, because Life, it has a way of moving forward and leaving somethings forgotten. Because of my personal experience and nostalgia though, and how it’s reminiscent of Momma Weasley sending holiday packages of toffee to her kids (Harry and Hermione included), I couldn’t pass up the chance to make some with my mom when I was visiting this past Thanksgiving. Even my little one helped, so there were three generations in the kitchen making this special treat, that now, come to think of it, spans four generations. It’s easy and tasty and perfect to package and send to loved ones, or simply plop on a plate for a holiday gathering.
I have a feeling that the next package my mom sends will probably have toffee in it ;). For more Momma Weasley food, try my Magic Fudge!
Mrs. Weasley’s Homemade Toffee
- 1 Cup Chopped Pecans
- 3/4 Cup Packed Brown Sugar
- 1/2 Cup (1 stick) Butter
- 1/2 Cup Semi-Sweet Chocolate Chips
Butter an 8″x8″ pan & spread the chopped pecan evenly over the bottom.
In a medium pot over medium heat bring the sugar & butter to low boil & let it cook for 5 minutes more until it’s creamy & golden brown. Immediately pour this mixture over the nuts in the pan & spread it out evenly.
Sprinkle the chocolate chips evenly over the toffee mixture & then cover the pan tightly with aluminum foil. Let the pan sit for a few minutes & then uncover the foil & spread the now melted chocolate into an even layer. Let sit until room temperature.
Using a large sharp knife, cut the candy into about 1 1/2″ squares & then cover & place in the fridge to chill for at least 30 minutes. Remove from the fridge & recut if needed, & then pile on a serving plate or tuck into a wax paper-lined container for gifting/sending.
Optional: Double the recipe & layer everything twice for a pretty stack candy, just cut them into smaller pieces because they’re rich!