Red Kite Candy Co.’s Elaine McCabe places chocolate-coated toffee on racks to harden. After cooling for about an hour, the toffee will be flipped and the second side will be coated with Belgian chocolate and roasted organic almonds. Nancy Nutile-McMenemy photograph. - Enterprise

Home » Red Kite Candy Co.’s Elaine McCabe places chocolate-coated toffee on racks to harden. After cooling for about an hour, the toffee will be flipped and the second side will be coated with Belgian chocolate and roasted organic almonds. Nancy Nutile-McMenemy photograph.

Red Kite Candy Co.’s Elaine McCabe places chocolate-coated toffee on racks to harden. After cooling for about an hour, the toffee will be flipped and the second side will be coated with Belgian chocolate and roasted organic almonds. Nancy Nutile-McMenemy photograph.

Red Kite Candy Co.’s Elaine McCabe places chocolate-coated toffee on racks to harden. After cooling for about an hour, the toffee will be flipped and the second side will be coated with Belgian chocolate and roasted organic almonds. Nancy Nutile-McMenemy photograph.

Red Kite Candy Co.’s Elaine McCabe places chocolate-coated toffee on racks to harden. After cooling for about an hour, the toffee will be flipped and the second side will be coated with Belgian chocolate and roasted organic almonds. Nancy Nutile-McMenemy photograph.

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