hi today we're going to be making a family favorite toffee first thing I want to make sure that everybody realizes is that you need everything in place before you start because once the Candy's cooked the last few steps go really fast and we need everything in place so you're going to need the pan to cook the toffee I'm going to need a candy thermometer you're going to use two cups of butter I'm going to just start the butter melting so that's ready to go you're also going to take and prepare the pan by just taking some other butter and just going around the up here so that when the candy is melting it doesn't stick to the side the next thing that you're going to need is the two cups of sugar and add the sugar to the butter as it melts then you have six tablespoons of water and finally so the candy mixture here you're going to add three tablespoons of cornstarch helps if you measure the water out first and the tablespoon so then the cornstarch I'm not the cornstarch the corn syrup sorry but the corn syrup comes out more easily so three tablespoons of corn syrup so the ingredients that we have in here we're just going to melt the butter the sugar the six tablespoons of water and the three tablespoons of corn syrup now I said to have everything ready the other things that you want to have ready to go include a cup of almonds that are chopped coarsely you also need a cup of almonds which are chopped fine and then you need a cup and a half of semi-sweet morsels or keep her she's our chocolate bars whatever you whatever you watch put on as as Oh chocolate so the almonds that I used I took and toasted at 300 degrees for 15 minutes and then I chop those up coarsely with a knife and the ground ones I just ground in a food processor so we here we have it everything's all the butters melted and everything is is mixed in all the sugars mixed in and you can see the nice light yellow at this point and it's important to actually watch the color you can see the color change as the candy cooks and that gives you an idea of how close to the end stage you are so we're just at the real light yellow and you can see there it but that we're just starting to boil around the edges here we're about five minutes five minutes into when we've started from so we've been cooking for about eight minutes over medium-high heat and you can see the candy has really started to boil right now it's coming up the sides of the pan so it's important to have a pan that's tall enough to to handle it and so you want to want to keep stirring and this is where a lot of the water and the candy is boiling off so we've been cooking the toffee about 15 minutes now and we're right about at 250 degrees we're gonna cook the toffee up to 290 degrees which is the soft crack stage and if anything we want to make sure that we cook at least a 290 if you don't cook up past 290 just a little bit the toffee won't set in it well you know it'll be soft it won't be a nice crack and you can see the color of the toffee now is it started to change from that bright yellow and it's starting to get a brownish tinge to it so as you and you have to make sure that you keep the thermometer up off the bottom of the pan so that you don't get a false reading the bottom of the pan is a lot hotter than the candy also once we get up near the to 80 degrees we want to make sure that we keep a real close eye on it because it's going to go up fast after that you're going to want to have your pan ready and I have a nonstick surface here on the pan so that the tub the top II can fit be poured right into it and it won't stick and you'll be able to get it off once it hardens so we've been cooking the toffee about 23 minutes now we're at 280 degrees and remember this is where you really have to start watching you can see the top he's gotten really dark and it's also starting to move together a lot I'm gonna pull out the thermometer so that I can mix in the nuts I'm gonna turn off the heat I've got the coarsely chopped nuts and that goes real fast you mix them in and then you pour out the toffee and it's very very hot at this point you have to be incredibly careful with it so we just poured the toffee out out of the pan and you can spread it out here to get a nice thin layer of the toffee don't worry if like small holes or because they'll they will fill back in we're gonna let the top he set about one to two minutes it started to set but it's so cold we're going to take the chocolate chips that we have about the cup and a half and we're just going to pour them on there and you will see the melt and when they're nice and soft well spread over it it's been a couple of minutes now and you can see that a lot of the chips have started to melt so I'm just gonna start spreading around on the toffee the last step after you've spread the chocolate around is to sprinkle the finely ground almonds on the table and then you can let it cool at room temperature you can even go ahead and you can pop it in the refrigerator all right so it's been in the refrigerator about an hour now and so the talk is set up and then we can just go ahead and you can just break it into pieces and set it off to your friends it's perfect I recommend using a glove because it does get a little bit sharp and you're doing this so all done perfect nice crack