Candy will take the edge off

A pound of almonds, a pound of sugar, a pound of butter and a pound of chocolate are all it takes to create the most incredible treat you can possibly make for your friends this holiday season.

Who knew you’d be getting a candy-making lesson today? It’s my way of avoiding talking about the Chapter 11 proceedings intiated this week by the Tribune, who owns the L.A. Times, who in turn owns, well, your favorite (I hope) community newspaper.

Really, we’re fine. We’re told by people we trust that it’s all going to be good. It is business as usual at the Valley Sun.

So, why do my thoughts immediately turn to chocolate? Because I’m a woman who’s just a little stressed. Isn’t everyone these days? I’m thinking See’s Candies will forever be with us, in good times and bad, because there’s nothing like a little melt-in-your-mouth goodness to take your mind off other issues.

And, to that point, I think it’s entirely appropriate that I share with you my recipe for English toffee, made every Christmas in our family — first by my grandmother in the 1930s and then by my mother, who taught her daughters to keep the tradition alive. It’s high in fat and loaded with calories, but oh man, is it ever good.

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English Toffee

1 lb. shelled, raw almonds

1 lb. granulated sugar

1 lb. butter

1 lb. dark chocolate

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1) The day before you make the candy, blanch half of the almonds and cut them into pieces. (I cheat on this step by buying ½ pound of blanched almond pieces and ½ pound of raw almonds with the skin still on them.)

2) Grind the almonds that are not blanched and set those aside.

3) Put the pound of chocolate in a double boiler, add a pinch of salt and melt.

4) Cream sugar and butter together, as you would for a cake. Put the mixture in a big pot on the stove and start to cook over a farily high heat, stirring constantly with a wooden spoon. When it is boiling, add the blanched almonds and continue cooking for about 10-12 minutes, stirring all the time, until the nuts are a light brown. You don’t want to let it start smoking, because that will affect the taste of the toffee, but you also don’t want to undercook it. This is the step that requires the most practice until you get it right.

5) Pour the candy out quickly onto buttered cookie sheets or trays.

6) After a minute or two, spread half the melted chocolate on the top side of the candy, then sprinkle with half of the ground almonds.

7) Flip the candy over, spread the remaining chocolate on it and sprinkle with the rest of the ground almonds.

Let the candy set for a few hours, until the chocolate is completely hardened again, then break it up into pieces. You should end up with just under four pounds of amazing English toffee.

There are little hints I can offer you if you’ve never tried making candy like this. First, do not choose to undertake this little project in humid or rainy weather. In fact, don’t even run your dishwasher within a few hours of making the toffee, and don’t turn your central heating system on. You need a very dry and cool kitchen to work in for the best results.

Store the candy in airtight containers until you’re ready to serve it, or bag it up for gifts. Next, find a reliable hiding place. This stuff has a way of disappearing quickly, if you know what I mean. Mom used to stash her big tin of toffee in the clothes dryer because she knew none of her children would think to look there.

I hope you’ll enjoy this recipe. If you give it a try, bring some candy by the Valley Sun office. I think it’s safe to say the entire staff would happily volunteer to serve as your tasters.

CAROL CORMACI is editor of the Valley Sun. E-mail her at ccormaci@valleysun.net.