On Mon, 29 Nov 2010 19:40:14 -0800 (PST), John Kuthe
> wrote:

>On Nov 29, 9:16*pm, Omelet > wrote:
>> In article >,
>>
>>
>>
>> *Sqwertz > wrote:
>> > On Mon, 29 Nov 2010 17:44:51 -0800 (PST), John Kuthe wrote:
>>
>> > > On Nov 29, 7:09 pm, Sqwertz > wrote:
>> > >> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>> > >>> On Nov 29, 4:58 pm, Serene Vannoy > wrote:
>> > >>>> On 11/29/2010 02:24 PM, John Kuthe wrote:
>>
>> > >>>>>http://oi55.tinypic.com/2dturn7.jpg
>>
>> > >>>>> :-) It's Christmas!
>>
>> > >>>> Yum. My English toffee doesn't break into neat squares like that. Do you
>> > >>>> use candy molds?
>>
>> > >>>> Serene
>>
>> > >>>> --http://www.momfoodproject.com
>>
>> > >>> I pour the cooked syrup onto a buttered marble slab,
>>
>> > >> That's what I was afraid of. a buttered slab is totally unnecessary
>> > >> for toffee. It's not ice cream.
>>
>> > > Probably, but it sure doesn't hurt it! Works for me! :-)
>>
>> > Baking sheets work even better for toffee. *it's already separated
>> > from the sheet by the time it cools.
>>
>> > -sw
>>
>> Mom always made toffee on buttered cookie sheets, but whatever makes him
>> happy! What right do we have to judge? *I mean really...
>>
>> I'd love to have a marble sheet. :-) Just for the sheer fun of it!
>
>There is that, the FUN OF IT!! The soul of my Christmas Candy is in
>that marble slab.
>
>Ever hear the story of Rock Soup? ;-) My Christmas Candy would not
>taste the same without it.

That would be *stone* soup.

We don't need any stinkin' stone...

Halvah

1 can sesame tahani
2 egg whites beat into stiff peaks
1 cup sliced almonds or unsalted pistachios

2 cups sugar
1 cup water
1/4 teaspoon vanilla crystals or 2 tsp vanilla

Boil syrup ingredients until very thick, about 15 to 20 minutes
(hard ball stage). Cool slightly before using. With an electric
mixer, beat sesame tahini until smooth and creamy and the oil is
completely absorbed. Gently fold in egg whites. Mixture will get
stiff and pull away from bowl.

Slowly add 3/4 cup syrup. Fold in the nuts, then stir in the
remaining cup of syrup a little at a time. Tranfer mixture to a
loaf pan. Cover and refrigerate for 3 days before unmolding. Will
keep for 6 months in refrigerator.