It is a Beckstead tradition around this time of year to make grandma's famous toffee for friends and neighbors. Luckily I was taught just in time before leaving Utah.
I remember this time last year when my brother Jason asked grandma to share her long-time secret with her older and more mature grandchildren. Step by step grandma showed us how to toss the sugar with our hands as it heated to the right temperature, our wimpy hands burning as we tossed the sugar round and round, add the ingredients, pour and taste. It takes a while to master the perfect toffee so I am starting right now!
Just when we thought it was time grandma would test it with her hand, smile, and say, "It's not quite hot enough." No one has yet mastered the touch of knowing when the sugar is hot enough. Even my mom and her sisters would tell us that when they made toffee growing up they would complain about their hands burning, but grandma would step in and toss the sugar..."It's not quite hot enough."
After the dreaded sugar comes the easy part: pouring in water and butter, while constantly stirring so you don't burn the toffee. One would be surprised that stirring for about 10 min. is quite the workout! Luckily you can switch arms or find a strong gentlemen in the room-that's where Danny comes in.
Pour the the hot liquid on to a cookie pan and smooth out sugar bubbles. Take the toffee promptly outside to cool (hence the reason we make toffee in December when it's cold outside) and let it sit until firm and brittle.
Continue making multiple batches of toffee while munching on the pieces that are just "too small" to dip and coat with nuts.
Yumm!! So much fun!
1 comment:
That is so cool how you have reactions at the bottom of your post. I will have to try that out! That toffee looks so good!
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