 Boy have we got a treat for you today. I'm Tammy, the cameraman is Chris and this is Collard Valley Cooks where we cook like our momma's did. Today we are making homemade tall feet. Some of it has pecans and chocolate and the other half has roasted almonds and chocolate. We're going to get started and I'm going to show you how easy it is to make this candy. Okay we're going to start by buttering your jelly roll pan 15 by 10. So you're going to butter it so your candy don't stick to it when we get our candy in here. I wasn't going to use my fingers but since I got these grooves in here I'm going to have to to get it in every little crack. Okay now the recipe calls for all almonds but I don't have two cups of almonds so I'm going to use half almonds and half pecans okay and it wants you to toast your almonds and mine are already toasted so that's easy. So I didn't have to do that step but the first step is preparing your chocolate and nuts and getting them in this pan right here. So what we're going to do is use our pool chopper and we're going to put our almonds in here the ones that I do have and chop them. Okay so if you don't want the real powdery ones in there just get your little strainer and try to get those to come through the strainer. That way you're just left with the bigger pieces to go in your candy and I'll show you how little these are and why you wouldn't want them in your candy it would make it less pretty when you do break it up and put it on a serving sheet. You can tell by looking in there that you're like powder almost and now you're left with just nice big pieces of almond and we're just going to spread these on the sheet this looks like it might be kind of powdery we're going to make sure it's not. That's what's great about watching me do something instead of just looking at a recipe is you get more tips and things. I just happened to have some pecan pieces from a company that I like their pecans it's called the Stone Mountain Pecan Company out of Monroe Georgia and I do like their pecans I've talked to you all about people's pecans and some of them I like some of them I don't so these are already perfectly sized for toffee should do it and now for the chocolate you're going to use chocolate morsels I'm using milk chocolate I don't I didn't want to do dark chocolate on my toffee but if you like dark chocolate and I'm not going to do a whole lot of it either pull chop is not doing very good on this and it might be because the house is so cold and this chocolate is really cold so I'm going to put them in a bag and and beat them up with a mallet I think that'll work better for what I'm trying to accomplish here just get most of the air out of it all right I'll do it they're still in pretty big hunts but that's all right it's going to melt we're just going to sprinkle them on there either some horror pieces of chocolate you can use the tiny mini morsels if you like the dark chocolate but I don't think you can ever find those in milk chocolate so it is what it is what it be all right for the toffee you're going to use two sticks of butter I'm using a non-stick pot I'm using my green bean pot and you're going to bring it to a pretty slow boil and you're going to put in your butter two sticks and I'm using salted butter because everything sweet is better with a little salt on it make sure that's not a piece of it one make sure it didn't get paper in there so we're going to let this butter melt as soon as it melts we're going to add some sugar and two tablespoons of water it's really easy to make y'all stupid shoes slide my feet all right our butter is about melted so we're going to add a cup of sugar and three tablespoons of cold water three and I'm just going to put barely a little bit more because I couldn't get them completely full now you want to use a extra fine sugar when you make candy and that way the sugar can melt better all right and so I'm just going to stir it a little bit go around the edge with my little spatula to make sure I don't have sugar on the edge of the pot and then we're going to cover it I like to cover candy to make sure all that sugar gets down in there and melts so we're going to cover it and let it start boiling and then once it starts a really hard boil like a lot of bubbles then it should take about three minutes to get hard enough to make toffee all right so you're going to boil this until it gets to a soft crack stage which means it is going to spin a thread and really about the only way I'm going to be able to tail is just by holding this you can put this on the bottom because you can tell the needle it's got a metal thing that keeps the needle from sitting directly on the bottom it's almost a soft ball I'm going to turn the heat down a little bit and it's starting to caramelize a little bit and turn color and that's what peanut brutal always does all right we are at the firm ball stage so it's not going to be long until we get to the soft crack stage okay so let me just say this I want you guys to let us know about your toffee and what kind of toppings you like on yours okay and you know toffee is brown it's turning brown some so don't ever pour it up until it starts to turn and that's kind of the way peanut brutal does as well a lot of peanut brutal you buy is not good and colored it's light in color and I I like it darker in color I think it tastes better all right we're getting there all right I got a taller spatula because it's getting so hot it hurts my it's getting my hands too warm let me stir it good it's really about ready I'm gonna sit it right here because it's non-stick it'll be easy to clean we're going to get over here and pour it over our nuts and chocolate now be careful and do not spread it unless you've got a utensil to spread it with I'm going to start on the almond side I'm not sure they say this is enough for the whole pan but to me my recipe tells us to use it over the whole pan but it sure does seem like a big pan to me I guess it's supposed to be thin look how easy that cleans up that's the perfect now we're making a second batch because I think it needs more on the pan and I just did a second batch so it'd be easy it's better to have too much than not have enough so whenever you make this go ahead and mark in your cookbooks this is in the third cookbook cookbook volume three and mark it and just double everything I mean the almonds and the milk chocolate is fine but double your toffee recipe so you'll be using four sticks of butter two cups of sugar and six tablespoons of cold water and there's really no need in checking the temperature with a thermometer until it starts to turn brown like horrible okay then you can start checking your temperature and once it gets to that soft crack hurry and get it off the stove and in the pan all right you don't want to overcook it it's liable to separate the candy's liable to separate but you can tell right now it's not even close to being ready because it's not even turning brown yet if you want to of course you don't even have to put toppings on your toffee you can just let it be pieces of candy or you can beat it up really small and use it in cookies um or over the tops of cookies when you bake them and it's really good they even sell toffee bit pieces at the store so um you can turn it into toffee bits if you want to you noticed I pulled it off of the heat just to see where I'm at before I continue cooking it okay here we go that gets it if uh if you try to spread it and it does like it did the first time I tried to spread it because there wasn't enough on here um you know don't tear it all the pieces trying to spread it it don't matter you could even pick up the pan like this and let it run if you want to tell you but I think it's perfect just like that so we're going to let this cool down and then we're going to um crack it up and get us a bite all right we're going to take some parchment and get our candy out on top of it and really it would have been good to line this piece of parchment then I could have just lifted it right out looks good come out of the pan good so I must have did a pretty good job butter in it boy it looks pretty don't it so let's break it up it looks so good y'all the chocolate looks good the chocolate is like in the middle of the toffee it's like right in the middle looks really delicious so I think making two batches was smart all right you got your pecan side you got your almond side I'm going to try the almond side that is so dreamy I don't know what else to say it's dreamy dreamy delicious whoo boy it's hard to beat that I can guarantee one thing you can't buy something that tastes this good wow wow wow is that delicious I mean so good I'm gonna let Chris taste it y'all I've got to try this recipe it's super easy and boy will everybody love it this would be great to give as gifts as well that's so good we got too much of this we gotta get rid of it I'm gonna be eating it all day long it's gonna be good for football isn't it it's a good football treat this is some delicious stuff it's a must-try recipe don't be intimidated because it's candy it'll be good just cook it till it's about this color if you don't have a thermometer and pour it up all right just make sure it's nice and dark like this before you do all right I will see you next time on color belly cooks for we're cooking up good old-fashioned candy just like our momma's dad love ya bye when you have people come over for the holidays they want a good piece of candy and let me tell you this is good old-fashioned butter toffee recipe that can't be baked let's get started