AlphaMom used to do lots of baking during the holidays in Saudi. I remember some Christmases in the old house on 11th Street when it seemed as if some sort of confection or bread loaf was on every surface or in every corner.
Bear in mind of course that 85% of these were not for consuming in our house -- they were gifts! But she would go to her annual cookie exchange and bring home a collection of unusual and decadent items, plus there were those few special treats she always made for us at home. (Like Lemon Squares for Dad and Snickerdoodles (what y'all call Haystacks) for me and KT)
One of the things that she frequently made both for the family and as a gift was a Chocolate Nut Toffee, a recipe from her friend Vicki in Tennessee. She kept our family stash in a holiday tin, refrigerated. I recall one year I just couldn't get enough of the rich candy and would sneak into the kitchen in the middle of the night to indulge in chocolate-toffee-debauchery. It's a wonder I didn't gain 5000lbs that year!
Vicki's Chocolate Nut Toffee Note -- Mom always used pecans, but you can experiment with other nuts. Peanut halves aren't super successful, because their smooth side had a tendency to fall out of the toffee.
1 cup pecans
½ cup margarine
¾ cups brown sugar
1 package semi-sweet chocolate chips
1. Spread nuts in bottom of well greased 9 x 13 pan. 2. Boil margarine and sugar 7 minutes, stirring constantly. Pour over nuts, let stand and cool. Melt chocolate chips in microwave. Spread over nuts and topping. 3. Refrigerate until completely cool. Then break into pieces.
GFCF Note -- To make this GFCF Diet friendly, just use your preferred brand of dairy-free, casein-free margarine and GFCF diet chocolate chips (I like Fleischmann's and EnjoyLife GFCF Semi Sweet Chocolate Chips).