Enstrom’s Toffee

Enstrom’s Almond Toffee, has been hailed by the New York Times as the “gold standard” of toffee. And with good reason: The stuff is melt-in-your-mouth heaven. Chet and Vernie Enstrom used to send out their recipe as a gift before they started up their business nearly 60 years ago. The company, now in the hands of the Enstroms’ granddaughter and her husband, still follows the same tried-and-true recipe and time-tested ingredients. Concocted of just almonds, butter, sugar and milk or dark chocolate, each toffee is the perfect mix of sweet, salty, soft and crunchy. You can feel the love from the Grand Junction, Colorado, factory when you open up your package: It comes frozen on ice with instructions for eating (refrigerate if you plan on indulging soon, freeze if you’re saving it for later), and the treats can be thawed and refrozen any number of times without sacrificing deliciousness. But expirations (or the lack thereof) aside, don’t expect a box to last long—this stuff is addictive.

Stern Judgment

For more than 30 years, Jane and Michael Stern have crisscrossed America’s highways and byways unearthing the country’s best regional specialties. Their latest book, 500 Things to Eat Before It’s Too Late, names—you guessed it—Enstrom’s as the “world’s most delicious toffee.” You see? We weren’t kidding.
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