Every year, for as long as I can remember, we’ve had home made toffee. My mom makes it and many years ago I started making it myself. It just isn’t Christmas without it. So, I thought I’d share my receipe. It’s a lot like almond roca, and very addictive. That’s why I only make it a Christmas. So here it goes.
You need: 1cp sugar, 1/2 cp sliced almonds, 1/2 lb. of butter (not margarine), 5 tbsp water (which is just about 1/3 cp), 1 tsp baking soda. For the topping you’ll need: 2 huge chocolate bars, and some chopped walnuts. Prepare a cookie sheet, with sides, by putting foil on it and buttering it Don’t forget to protect your countertop surface, this stuff is as hot as molten lava Now for the fun stuff. Put the butter, sugar, water and almonds in a medium pot over medium heat Be prepared to stir this for about 20 minutes. I get a stool and park it, stirring constantly. It starts to look like this, keep stirring You’ll keep stirring until it turns into a golden brown color and starts to pull away from the sides of the pot… almost there When this gets to the right color, take if off the heat and stir in the baking soda. This will make it more airy. Immediately pour this molten lava goodness onto the cookie sheet. Leave it to settle and cool. When it’s cooled off, and that doesn’t really take very long, you’ll need to melt one of the chocolate bars, I use a double boiler When the chocolate is nice and melted and creamy, spread it on top of the toffee and sprinkle some chopped walnuts on top of that. Now you leave it alone, for quite awhile, so the chocolate can re-harden. When it’s ready, you’ll flip this over and coat the other side the same way. When that’s all cooled off, it’s time to break it into bite sized pieces. Now I have to warn you, don’t try to sample a little piece until you’re ready to break the whole thing. You see, if you have a little bit of OCD, you’ll want to keep breaking off pieces to “make it even” and before you know it, you’ve eaten way too much! It is very important to lick the spatula after you’re through spreading the chocolate though.
I hope if you decide to try it, you’ll love it as much as we do.