A Safe Harbor for Toffee

Although Peter and Katie Kelly incorporated their toffee business two years ago (originally as Uncle Truscott’s), they’ve recently rebranded their company as Anchor Toffee, and they are, pardon the pun, moored in chocolate: Callibaut Belgium bittersweet, to be precise.

Peter, an associate professor in the College of Culinary Arts at Johnson & Wales University, handles the production side, and stay-at-home mom Katie the business end. The basic recipe comes from an earlier (and now defunct) candy-making venture by the Kellys. Peter continued to make the almond-butter toffee—with whole almonds on the inside of the chocolate coating and chopped ones on top—for friends and family, and he was eventually persuaded to start selling it again, with the candy-making confined to toffee this time.

Using almonds from the Virginia & Spanish Peanut Co. and local butter from Rhody Fresh, the Kellys built their business at Hope & Main, where they still produce the toffee. They’ve marketed it in several local stores and have tried adventurous flavors such as sesame-cumin and jalapeño, but their coconut option, which is dairy-free and vegan, is more popular. They’re also planning a nutless mint toffee for the holidays.

619 Main St., Warren. 401.439.1517