I learned most of my cooking skills under the tutelage of my mother. On special occasions, when she had a lot of cooking to do, she’d hand me a recipe card and put me to work. We’d work alongside one another, and I’d occasionally ask her what was meant by words like “sift” or “fold.” Now, making those foods reminds me of her, and the time we spent together.
In various holiday seasons, we made sugar cookies with decorative frosting, chocolate candies, and toffee. Many of these delicacies were meant to give away as gifts. One of my favorites was the toffee, so this weekend I endeavored to make some myself. I couldn’t find her recipe, so I searched online and found one called, modestly, “Best Toffee Ever – Super Easy.” I based my cooking on that recipe, but what follows is my adaptation.
Ingredients
2 cups (4 sticks) butter
2 cups sugar
1/4 teaspoon salt
5 Hershey’s chocolate bars
1 cup finely chopped roasted almonds
Directions
In a large saucepan (I used non-stick), combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted — then stop stirring. Allow to come to a boil, and cook until the mixture becomes a dark caramel color, and the temperature has reached 285 degrees F.
While the toffee is cooking, cover a large baking sheet with aluminum foil. Break the chocolate bars into small pieces. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet and spread it with a spatula. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Once it is melted, spread the chocolate into a thin even layer. Sprinkle the nuts over the chocolate, and press in slightly.
Place the toffee in the refrigerator to chill until set. Break into pieces.
