mommy's toffee

May 6, 2011
Thank you mom for lots of things, but most of all...

for teaching me a love of the kitchen
for being an example of unconditional kindness
for cheering me on when I find success and still loving me when I haven't
for being my very best friend

Do all moms dig toffee?  Mine does!

For special occasions, my dad always buys my mom one of her favorite treats, Almond Rocca.  Who knew it could just as easily be made at home? So in honor of mother's day, I present you with Mommee-toffee.  I used sliced almonds because that's my mom's favorite, but any nut would do.   I imagine toasted hazelnuts would be deee-lish, as I do have an affinity for hazelnut treats.

(or just "Almond Toffee" for you boring folks)

2 cups unsalted butter
2 cups granulated sugar
1/4 tsp. kosher salt
2 cups semi-sweet chocolate morsels
1 cup sliced almonds
  1. In a large, heavy-bottomed pot, heat the butter, sugar and salt over medium heat.  Stir frequently until the butter is melted and the ingredients combine. Allow the mixture to slowly come to a boil. Stirring occasionally, boil the mixture over medium heat until the color changes to an amber color and a candy thermometer reads 285 degrees.
  2. While toffee is cooking, cover a large baking sheet with parchment paper.  Also, go ahead and make room for the pan in your refrigerator.  You'll be happy you did!
  3. Once toffee has reached 285 degrees and is amber in color, carefully pour and spread it over the parchment paper using a spatula.  (Preferably one that doesn't melt at high temperatures, as I've learned from experience!)  It's important to spread it as evenly as possible because it will effect the thickness of the toffee once it's cooled.
  4. Sprinkle the chocolate morsels over the hot toffee and allow to set for a few minutes to melt. (You'll know they have melted when the chocolate lightens in color.)  Evenly spread the melted chocolate over the toffee to create a thin layer over the entire toffee.
  5. Sprinkle the chopped nuts over the top of the melted chocolate layer. 
  6. Using a sheet of clean parchment paper or a large plastic Ziplock bag, gently press the nuts into the chocolate. 
  7. Place the pan into the refrigerator until solid. It should harden quickly, but I would allow it to sit at least an hour.  Once it's thoroughly chilled, carefully break into pieces. 
  8. Toffee may be stored in an airtight container or kept in the refrigerator.

I love you, Mom.  Happy Mother's Day!


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Christine's Pantry said...

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