hi my name is Cindy and I'm getting ready to make my last batch of coffee I usually make it only at Christmas time so I thought I would that you see and how I make coffee and maybe you'd like to make some too so what we do is we start with a cold skillet in a nonstick skillet is the best and you need one big enough so at the boil to make sure it's cold make sure it's not a hot skillet you're starting with and you take two cubes of butter and the best to use the best brand like challenge butter you put two cubes of butter in your skillet I big copy every year for quite a few years I make it for Christmas presents at Christmas time I take the butter wrapper and take a cookie sheet and reach the bottom and you're mounting two cubes of butter if you get a chief of butter they have more water in them and you'll notice that it doesn't make as good a coffee that's why I stick with the best friend and they'll melt these and when we get these melted what we have is a cup of almonds sliced a cup of sugar 3 tablespoons water and a teaspoon of vanilla and I do not use a candy thermometer and for the top of it you grate a bar Hershey's chocolate milk chocolate and I take the sliced almonds and I chop them and grind them for the top this doesn't take long to make it goes real fast to me you go by the color I don't make it through the year because then I'd be sitting around all year and copy and that's not very good so I make it only at Christmastime Christmas is over but I'm making my last batch and I have the butter on high and I don't have a problem using a nonstick skillet you'll have a problem if you tried using a skillet that's not nonstick my son bought me this skillet and it's large enough I can leave it on high without worrying about this butter and the toffee boiling over soon as the butter melts pull out the water in the vanilla and that's what makes it foam up okay the two cubes of butter challenge butter melted now I've got three tablespoons of water and a teaspoon of vanilla and we're supposed to have sugar in and it's probably best if you have the sugar before you have that work it phones up there and I only stir until I get the sugar melts at the end and then you don't have to stir it as much and you'll see the foam action in the pan then you watch for a light tan color and butter all these Browns so we'll see through the middle eventually it doesn't take too long you'll see a brown streak start through the pan and now it's forming really good and a lot of people are afraid to watch for the color but you'll see it when you see a brown tan streak start through the middle of the toffee you can see some right here so when it gets a little bit more we can add the almonds see now we have the tan now you see the tan you have your cup of sliced almonds and you stir this in and watch it and when it turns a dark tan it's done but it turns dark 10 you'll actually watch the nuts and they'll look like they're puffing in the pan you can see it better if you don't stir it as often when you stir every now and then you can see the dark streaks starting through it you little when it starts turning brown it'll go really fast and you'll have to jerk it off so you don't burn it see I can smell it like to see the dark streaks starting through it and it's almost done ready to pour up okay I'll turn off the burner okay and we're done and all you do when you pour it in the pan is go slow and this is you can use a smaller pan if you like it thicker pour it real slowly and just tape it across the pan if you don't go real fast it'll stay thick and you're going to make more than one match you want to take this hot pan you want to clean it always start your toffee with a cold skillet because that changes the temperature of the butter and you need to rinse it out and rinse it in cold water until you feel it it's cold to start with never start with a hot skillet then what's hot we take graded Hershey's chocolate milk chocolate in the big bars and I just I put two bars in here and your sprinkle as much as you want on there I just take a spoon spread it over the top and I do not great and chocolate both sides because that's too much chocolate sweet enough sides you one side very fast it's a very nice gift to put a nice box to give to somebody for a friend some people melt the chocolate and brush it on but this is hard up that's not necessary if you just grade it you can pour it and sprinkle it on the top and it'll melt in and sit up you put as much as what you're wanting on there okay we'll take the ground nuts and I'll use the ohms and spring Club over the top and if you're making several batches you can actually take the loose nuts that are left when this sets up and you can save them because the nuts in the chocolate and the pieces in it don't hurt the top any and you can reuse it and I cooked the whole top and I just take my hands and kind of tricity in a little bit that way the nuts don't fall off you leave it set up until it's dead take in my take overnight you can put it in the refrigerator or just leave it set on your cabinet tell it cools and that's how you make coffee and I can show you a piece I have left from my other batch it's real quick won't have to come in here here's the toffee that's what it looks like we'll go in the kitchen where there's a better light and here we are and this is what it looks like that's what we just made a happy munching bye