I was never a huge fan of butterscotch or almonds growing up. Butterscotch seemed flavorless and all I could get from almonds was the woody texture, I really never understood what the big deal was about either or why, particularly almonds, were used so often in baking. In my late 30's I found that I had a rare sinus issue that caused me to miss subtle flavors, my Dr. treated me and all of a sudden my taste buds were hypersensitive and I could finally understand what all of the fuss was about! Finally being able to sense the soft sweetness in both delicate ingredients opened up a whole new world in the realm of baked goods, and I started trying to use butterscotch in as many different combinations as I could. My favorite concoction is my Butterscotch Brownie. Butterscotch is most commonly found in the form of hard candy, but I wanted a more soft and chewy delight, my Butterscotch Brownie is more of a cake, yet with the crunch of almonds to remind you of grandma’s favorite treat. So now you know why the majority of my desserts are Butterscotch something or other.