Just for Fun: In 1825, the Oxford English Dictionary first added the word "Toffee": a sweet made from sugar or treacle boiled with butter, nuts, etc. The rise in Toffee's popularity stemmed directly from a drastic drop in sugar prices in the early 1800s. As the price of sugar declined, home chefs began to experiment, cooking it to anything they could get their hands on. One of these was butter. The basic recipe to emerge from this era of experimentation goes as follows. Sugar, water and butter are heated in a pan to a very high temperature. (This is called the hard crack stage.) Once boiled sufficiently, it is poured into a tin form, or onto a marble slab and allowed to cool. The process is sweet and simple. Somewhere along the line, a chef decided to try dipping fruit and nuts into the boiling mixture, with delicious results. Among the most celebrated of these forays into the possibilities of toffee, was the candy apple. By dipping a whole apple into a pot of boiling toffee, a crunchy candy coating formed around the fruit. To describe the sweet, buttery flavor it produced as "scrumptious", would be an understatement. We've captured the buttery sweetness in this sumptuous blend dried apple, Egyptian Hibiscus and Rosehips. A fabulous, naturally caffeine free herbal tea that's as good poured over ice, as it is enjoyed piping hot. To Toffee!