Lifestylist® Suzanne Felber shares fun, inexpensive decorating ideas that ingredients cost less than a latte.

About The Lifestylist®

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Lifestylist® Suzanne Felber prefers to take the road less traveled and share those experiences with her her friends and followers.

After trademarking the term Lifestylist in 2001, Felber has made a committment to help others find their "inner-stylists".

She lives and works at The Home Idea Factory - a 1941 printing factory in Oak Cliff Texas with a rich historical past. She and photographer Lisa Stewart Photography use the space as a place to try out and photograph new ideas and share them with their clients.
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Valentines Day Sweets

One of my favorite, easy to make sweet treats is toffee. I've been entering variations in the State Fair of Texas for years and this is the version that everyone asks for.
The key to candy making is having a good thermometer, and when I invested in a digital one it made all of the difference in the world. As soon as the temperature gets up to around 250 degrees start watching very closely - it will get to the optimum temperature quickly and if it heats to even 5 degrees more than it should it will burn. Enjoy!
For a great way to package for gift giving, I found these great baskets in the Target Dollar Aisle. It delivers a lot of look for pennies, and the mat under it was from the same area. It was meant to be a bath mat but works really well in a tabletop display as well, and the best part is they were only $2.50!
Texas Butter Pecan Toffee
Ingredients:
1 lb Texas pecans
1 lb butter + 2 tablespoons butter for pecans
1/2 cup water
1/4 cup light Karo syrup
1 1/2 cups sugar
1 teaspoon vanilla
1 lb chocolate chips
Directions:
In a skillet, stir butter and pecans together - cook over a low heat until lightly toasted. Remove from heat.
In a medium saucepan combine the rest of the butter, sugar, water and Karo syrup. Stir until mixture comes to a boil, then continue to cook without stirring until mixture reaches a temperature of 290 degrees. Stir in half of the pecans to mixture and turn out onto a 12” x 18” baking sheet. Sprinkle top with chocolate chips and spread after they melt - then sprinkle rest of pecans on top and allow to cool. Break into bite sized pieces.

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