About a hundred years ago, my boys all took gymnastics for a few years from a wonderful woman called Miss Diane. Every Christmas, Miss Diane gave the gift of homemade toffee to the families of all her gymnastics students. I badgered that poor lady for years for her recipe. She told me quite bluntly that she didn’t want everyone else in our small town making this toffee, forcing her to find another annual Christmas treat.
We now live thousands of miles away from Miss Diane, so I think that it’s safe to share her recipe.
Miss Diane’s Christmas Toffee
Cook together in a heavy saucepan to “hard crack stage” or 300°-310° (this temperature is if you’re at sea level; if you’re not, for every 500 feet of elevation above sea level, subtract 1°) It’s important to stir constantly.
2 c. sugar
2 c. butter
Remove sugar mixture from heat and stir in 1 t. vanilla and 1 cup chopped or sliced almonds.
Pour out onto a greased cookie sheet.
Spread 1 c. melted chocolate chips on top of the toffee once it’s cooled and sprinkle with finely chopped almonds. When that’s cooled down, turn the candy over and repeat the chocolate and almonds.
This candy makes a wonderful gift.
I’ve learned the hard way that there are a few things that can cause this candy to fail. For reasons completely beyond my understanding, it’s important to make this toffee on a clear, sunny day. If the day is overcast, there’s a very good chance that the sugar and butter won’t melt together right. I also have learned to use a brand new bag of sugar when I make this recipe. It’s very important that there is no extra moisture in the sugar from the air–so a newly-opened bag of sugar is the best bet. Make sure that the saucepan is totally clean and completely dry when you put the butter and sugar into it.
I’m hoping that some of the more knowledgeable culinary people out there can help explain why the weather makes a difference when making candy! Kate? Alanna? My science-minded 16 year-old son speculates that it’s the barometric pressure….but that’s just his GUESS.
Barb
THis reminds me of a toffee my mom makes except it uses pecans. It’s called Nueces toffee.
Hi Barb,
You’ve already hit the nail on the head… Sugar, in particular, absorbs moisture from the air. I’m guessing where you live, clear sunny days aren’t that humid, but overcast days are. It could even be the reverse is true (Higher humidity when the sky is clear).
So, without extensive testing and tomfoolery, I’d guess that the “right” air humidity for you is when the sky is blue. You could possibly fake this if you had an airconditioned house (For high humidity) or you boiled water in the same room at the same time (low humidity), but I don’t like your chances with the latter technique.
Mmm, Delicious Toffee… I might need to go get my lolly thermometer out of its box.
Dylan –> Australia.
(Disclaimer: Dylan’s just a geek, not a scientist, so his science might not be 100% correct. But he’s willing to bet it’s close to 98.5%
)
Hey, thanks, Dylan. We now live in a VERY humid climate, so I don’t even try to make this stuff unless it’s very cold and clear outside. This is one of the BEST candy recipes I’ve ever come across. Thanks for visiting.
Barb
Hello,
I found your website searching for information on barometric pressure affecting toffee. I’ve had 2 out of 2 batches ruined recently because of the weather I’m assuming, as both days were cloudy.
I use my mother’s / grandmother’s recipe which is very similar to yours, and my favorite Christmas tradition.
Thanks for the useful information!
Bridget
I’ve also found that if you butter the sides of the pan, the sugar has less chance of being grainy and easier to stir, clean, less chance of boil-over, etc. (I also do that for fudge.) We also live in a humid climate, and I’ve noticed that there are many candy recipes that simply cannot be made at certain times. (carmel corn, too) If we have the wood stove going, it seems to work much better.
Throw in some slivered almonds or chopped peanuts just before pouring into the cookie sheet for a yummy change!