Around October last year, I started brainstorming wedding client gifts. Scribbles in my notebook and lots of time wandering around Anthropologie finally had me deciding on personalized mugs + my mom's toffee (that my family is just about obsessed with, especially around the holidays!). I always like to share a little piece of my life with my fantastic clients and this was the perfect way to say thank you.

Plus, if I'm being completely honest, I was craving some toffee myself and knew I could eat the leftovers. There, I said it.

I know you'll want the recipe after checking out these photos, so I'm just gonna go ahead and give it to you now. You are so very welcome!

My Mom’s Mouth-Watering Toffee

1 cup pecans, chopped ¾ cup brown sugar, packed ½ cup buttuer 4 ½ ounces semisweet chocolate chips

Butter square pan or dish (9x9x2 inches). Spread pecans in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (This is important because it’s what makes the toffee hard. It will go through lots of different consistencies … stick with it!). Immediately spread mix evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over toffee. While hot, cut in squares OR break it by hand after it’s set. Chill until firm. Eat. Again and again.

Thank you to Rachelle Sartini Garner who, once again, created the most perfect card …accordion style this year!

We've been in our house for a month and a half and haven't met our neighbors yet. What better way to break the ice than delivering them a box of delicious, homemade toffee? My mom has made this stuff for as long as I can remember and it's a huge hit with my family. My cousin and I eat roughly 27 pieces each every Christmas. There's just something about it that keeps you coming back for more.

Here's the recipe. Super quick and easy!

Ingredients

1 cup pecans, chopped 3/4 cup brown sugar, packed 1/2 cup butter 4 1/2 ounces (no need to be precise) semisweet chocolate chips

Directions

Butter square pan or dish (9x9x2 inches). Spread pecans in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (This is important because it's what makes the toffee hard. It will go through lots of different consistencies here). Immediately spread mix evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over toffee. While hot, cut in squares (I actually prefer to break it by hand after it's set). Chill until firm.