Each December, my mother goes on her annual baking extravaganza, an event that is known far and wide, from Mill Valley, California to Southwest Scotland. She bakes everything from Russian tea cakes to popcorn balls, fudge, sugar cookies, magic bars, cinnamon bun wreaths, baklava, and gingerbread men. But her fame in the kitchen comes from one recipe...toffee.
Taking the classic Wilton recipe, she sprinkled her magic in it, perfecting it over the course of decades. Instead of nuts only on top, she layers them on the bottom as well for a doubly nutty crunch. The recipe notes walnuts but she swears by almonds for the "almond roca effect". And no evidence exists on record but I'm quite sure she is a liberal woman when it comes butter.
She crisps the almonds in a preheated (and then turned off) oven at 300 degrees F for 8 minutes. We're talking a fine art at the first step.
She then pulls a stool up to the stove and stirs her butter and sugar for a good 40 minutes until it hits the magic number of 290 degrees F. With half her almonds on a baking sheet nearby, she carefully covers them with molten hot toffee.
While still hot, she drags a wooden spoon over any bubbles and exposed nuts to make a solid surface.
And while that surface is still warm, she sprinkles the top with squares or chips of chocolate, delicately spreading it with the back of a spoon as it melts. Are you drooling yet?
Depending on the group or individual recipient, she'll use milk or semisweet chocolate. I personally love the darker, more bitter chocolate against the super sweet toffee but I happen to know of a Scotsman who prefers milk. She tailors each batch with love, that woman does. Your wish is her command.
And while the chocolate is still melting, my mother grabs big handfuls of nuts (resisting the urge to pun...) and does her fairy wand sprinkling over the cooling swirls...


