Fairy princess Liz Warman’s English toffee recipe creates holiday magic
Liz Warman makes the season sweet portraying the Holiday Fairy Princess and creating Christmas confections to share. But the 26-year-old Kansas City native doesn’t take her princess persona home with her.
She is supremely busy working as a dental assistant and dance instructor while also attending college to be a dental hygienist. Yet Warman, a single mother to 8-year-old Sophie Fries, still carves out time to eat with family.
Kansas City’s Holiday Fairy Princess tradition started in 1936 and lasted nearly 40 years at the now-shuttered Kline’s Department Store. Since 1987, the Kansas City Museum at Corinthian Hall has brought the tradition back every year. Since 2006, the Holiday Fairy Princess has also had a royal reign at Zona Rosa, Kansas City’s Northland retail development.
Q: Do you ever decree, “Let them eat cake”?
A: During the holidays, especially, it’s fun to indulge. Sweets are fine in moderation, as long as you maintain a healthy, active lifestyle and take care of your teeth.
I’ve played the Holiday Fairy Princess for five years now and absolutely love it. Some children are afraid of Santa’s big beard with the bold red suit and loud “Ho, ho, ho!” But any shyness from the children quickly goes away when they start talking to the Holiday Fairy Princess. I am a keeper of many children’s holiday hopes and dreams.
Q: Do you get caught up in the magic of the season, too?
A: I absolutely love this time of year. I love decorating the house, holiday shopping and, of course, baking. Not only are people looking forward to their family traditions, it’s also a time to look back and reflect on years past. Time goes so quickly, and I’m always mindful that during the hub-bub of the season, it’s important to keep it fun, because these are the memories my daughter will take with her.
Q: Did you learn to bake from your own Queen Mum?
A: I am the middle daughter, and we would help my mom, Jan Warman, in the kitchen. This recipe actually comes from my father’s mother, Grammy Suellen Warman.
Grammy was known for this toffee recipe, and whenever we would come to visit, she would always have some in the freezer for us to eat. After she died, we couldn’t find her toffee recipe anywhere among her things. Through the years, we tried to re-create her toffee, using different recipes, but it never tasted as good as hers.
Recently, a family friend found Grammy’s toffee recipe, which Grammy had shared with her when she was still alive. It is just so special, not only because it is Grammy’s recipe but also because it is written in her handwriting. For the holidays, we are making Grammy’s toffee for family members and giving them a copy of the original recipe. It is truly a treasure.
Q: What is it about sharing a recipe that keeps the memory of a person alive?
A: I think a lot of memories are tied to food. When families gather, there are always those dishes you expect certain people to make. Grandma O’Brien, my mom’s mom, is known for her peanut brittle, and now we want her to write out that recipe in her handwriting, too.
I think my Grammy would love that I’m sharing this recipe with so many people. Making this recipe is a way to stay attached to another generation in a world that seems like everything is changing too quickly. It takes time to make this toffee, and you have to watch it carefully, but that’s what makes it so special. When kids grow up so fast, it’s nice to have something like this you can make together to not only cherish memories but also make new ones.
Mary G. Pepitone is a freelance writer who lives in Leawood. She also writes a nationally syndicated home column. E-mail her at pepi@kc.rr.com to nominate a cook.
Grammy’s English Toffee
Makes 75 (2-inch) pieces
1 1/2 cups chopped pecans, divided use
1 cup chocolate chips
1 cup margarine or butter
1 tablespoon light corn syrup
3 tablespoons cold water
1 cup sugar
1 (4-ounce) milk chocolate candy bar, such as Hershey’s milk chocolate
Coat a 10-by-15-inch pan with nonstick cooking spray.
Sprinkle 1 cup pecans and chocolate chips evenly into bottom of prepared pan and set aside.
In a saucepan, melt margarine (or butter) over medium-high heat on stovetop. Whisk syrup, water and sugar into melted butter and bring to a boil. Keep whisking until mixture reaches the soft-crack stage or 282 degrees on a candy thermometer.
Carefully pour hot mixture over nuts and chocolate in pan. Using an offset-spatula, spread mixture evenly in pan. Break chocolate bar into sections and place on top of hot mixture. Using a clean offset spatula, spread melted chocolate over top and sprinkle remaining 1/2 pecans over all.
Chill in refrigerator or freezer until cool and set. Break into 2-inch pieces and serve. Store in an airtight container in the refrigerator.
Per piece: 69 calories (66 percent from fat), 5 grams total fat (1 gram saturated), trace cholesterol, 6 grams carbohydrates, trace protein, 30 milligrams sodium, trace dietary fiber.
This story was originally published December 22, 2015 at 2:00 AM with the headline "Fairy princess Liz Warman’s English toffee recipe creates holiday magic."