In the back corner of the kitchen at Our House, Russ works over a six-burner stove, typically tending to six pans at once for 20 minutes at a time. She starts with two sticks of butter per pan and lets them soften before adding sugar and water. As she mixes the ingredients together, she adds blanched almonds and continues to stir. The almond mixture boils and froths, and after 15 minutes or so, the consistency thickens. She melts milk chocolate separately while stirring the toffee.