Momma's Rocha (Toffee)

 

This toffee is a newer holiday tradition at my parents house.  Super easy to make and so yummy.  

Here is what you need to know - It hasn't ever flopped on my mom, but she ALWAYS uses a Cast Iron Skillet!

Grease a cookie sheet so that it is ready for the completed toffee.

In this order place in your hot cast iron skillet:

1 Cup of Sugar

1 Cup of Butter - No substitutes - otherwise it will flop

On High you are going to bring this to a boil for 3 minutes.  Just adjust your temperature to make sure that you don't scorch it but don't go below medium high.  Stir this constantly with a very heat resistant spoon. 

Have hot pads handy.  When the color changes you will know that it is ready for the Vanilla.  It will start to have darker amber swirls, add 1 Tsp of Vanilla, and stir it up.  Pour immediately onto the greased cookie sheet.  Wait a few seconds and sprinkle with chocolate chips over the top. When they look glossy you will use your spoon and spread out evenly over your toffee mixture.  You can add nuts to the top now if you prefer.  Let it cool and break apart. 

So here are the notes momma gave me - 

ALWAYS use cast Iron

ALWAYS use a very heat proof utensil.

Have a hot pad handy.

If you would like to change it up a bit - you can omit the vanilla and replace with a rum flavor, and add almonds to the toffee before pouring onto the cookie sheet.

Candied Almonds

These almonds are something that Momma makes alot around the holidays! These are a great treat packaged up cute for teachers or could be packaged as party favors.  We used keep them in a cookie jar when I was a teenager and they would go about as fast as cookies seemed to!

6 Cups of Almonds
1/4 cup of Oil
2/3 cup of white Karo syrup

1. Heat Karo and Oil in microwave until warm enough to stir together.
2. Pour over Almonds in your cooking tray (like a rimmed cookie sheet) and stir until all are coated. 
3. Bake at 275 - 300 for 45 - 60 minutes *continually stirring them  every 15 minutes.