If toffee is one sweet you just can¬t pass up, wait until you try this
mixture enhanced with the richness of Pete’s Wicked Ale. Makes approximately
4-5 cups.

1 pound unsalted butter
1½ cups sugar
1 cup Lyles golden syrup or corn syrup
½ cup Pete¬s Wicked Ale
½ cup heavy whipping cream
8 ounces quality chocolate, melted
2 cups lightly toasted, crushed nuts

1. Combine butter, sugar, syrup and Pete¬s Wicked Ale in a heavy bottomed
pan. Heat on medium, stirring until sugar dissolves.

2. Stir in the heavy cream and bring to a low boil. Cook syrup until it
reaches 290 degrees on a candy thermometer. Pour onto a baking sheet lined
with parchment.

3. Allow to partially cool. Score deeply with a sharp knife when still
pliable but somewhat hardened.

4. Spread melted chocolate over the top of the toffee, distributing evenly.
Sprinkle nuts over the top and if necessary, lightly press them into the
chocolate. When completely cool, break the toffee into pieces. Store in an
air-tight container in the refrigerator.
Gingered Apricot Biscotti
Crisp and warmly flavored, these biscotti will entrance all who nibble on
them. Makes 18.

2½ cups flour
1½ teaspoons baking powder
¼ teaspoon salt
2 pieces candied ginger
1 cup sugar
¼ cup butter
1 teaspoon vanilla
2 teaspoons orange zest, finely chopped
3 large eggs
1 cup slivered almonds, toasted and crushed
¾ cup apricots, chopped and soaked in ½ cup Pete¬s Wicked Ale
Melted bitter chocolate (optional)

1. Stir flour, baking powder and salt together. Set aside.

2. In a food processor, puree candied ginger and sugar until very fragrant.

3. In a mixer, beat the butter and ginger sugar until fluffy. Stir in vanilla
and orange zest. Add eggs and continue beating for 2 minutes.

4. Stir in the flour, beating until smooth. Stir in soaked apricots and
almonds. Wrap and chill. Form the dough into a rectangle and press the dough
into a form, or shape into a 5×9-inch log.

5. Slice ½-inch thick. Place on baking sheet and bake at 300 degrees for
35-40 minutes or until dry. Cool and sip one side of the biscotti in

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