To make it TRULY Melt-in-your-mouth, add 3 tablespoon corn syrup and 3 tablespoon water to the butter before cooking. The corn syrup will stabilize the sugar and prevent graininess. The addition of water also helps the butter melt to produce a smooth, melt in your mouth toffee instead of the undesirable 'stick-to-your-teeth' feel. I received this toffee trick from a caterer and it truly works. Try it. (I also make just half the recipe: 2 sticks butter, 1.25 cups white sugar, 3 tablespoons each of water & corn syrup. Add 1 tsp. vanilla after mixture is done and off the heat.)
This recipe can come out wonderful. For those having issues with seperation or a burnt sugar taste, you're cooking it on too high of heat. Dont be afraid to turn it lower than medium heat. I've had it burn on me using a family member's range that ran hotter than my own. A way too tell if it's burning in the beginning is once you've stopped stirring it watch it for about minutes or so, if very dark bubbles start to pop up in the center, it's too high. The center bubbles should have more of light amber color than a darker brown color. I hope this helps some of those having issues.
Holy cow!! ADDICTING!! No matter how much you think that the sugar is going to burn DO NOT STIR after it boils. I had to hold Elizabeth back so she wouldn't stir. After we poured the toffee into the pan we sprinkled the nuts on top and then waited a few minutes for the toffee to harden. After that we spread on the melted chocolate. YUMMY!!
This is just what I was looking for! It's wonderfull!! I took a few suggestions from other reviewers and this is how I did it.
2 cups Butter
1 cup Sugar
1 cup Brown sugar, packed
1 cup Pecans, chopped (or walnuts, or almonds)
2 cups Dark chocolate chips
Line a large jellyroll pan with foil and grease. In a heavy saucepan, combine butter, and sugars. Cook over medium heat, stirring constantly until mixture boils. Boil (without stirring) to brittle stage, 300 degrees F (about 25 min.). Remove from heat and stir it nuts. Pour hot mixture onto prepared pan. Sprinkle with chocolate chips and let stand for 2 to 3 minuets to melt. Smooth chocolate over toffee. Let the mixture cool and break it into pieces before serving.
I find it so funny that people mess up making something and blame it on the recipe. I've been making this for years my friends have been making it for years and we've never burned a pan yet.
To spread the toffee try using the cut side of a baking potato instead of an oily wooden spoon. The starches in the potato prevent sticking and the potato gives you a bit more leverage to press and push on the toffee.
This is a great recipe however I prefer nuts and chocolate on the top!! A hint for those of you who had this turn out like grainy sugar--you have to pay attention to the weather. In the midwest it has been very humid and warm this year. Even though I am a very experienced candy maker I tried to make toffee 4 times this month and it 'broke'--the mixture reached 275 and the butter began to foam and separated from the sugar. I was convinced that the butter and sugar companies had changed their products. I was very frustrated at the loss of time (and ). I don't know any way to save it once this happens. Like any cooked candy humidity can ruin it (like divinity). Don't make any cooked candy if it is humid rainy etc.!!
Thank you for this recipe! I'm having a piece from my practice batch right now (I was considering it for Christmas gifts, and I am SOLD!). Great-tasting, crunchy toffee. I followed the recipe exactly, with no problems. You can check your thermometer in a pot of boiling water to check its accuracy (should read 212F/100C). Things I'll try next time, partly based on suggestions here: use a jelly roll pan for a thinner candy, drizzle with melted chocolate instead of pouring toffee over, almonds instead of walnuts, increase nuts to 1 1/2 cups or try grinding nuts in food processor and sprinkle over chocolate (like Almond Roca). I had no problems with the toffee sticking to the pan (I sprayed with cooking spray). I'd love to try other combinations (macadamia/white chocolate, milk chocolate/peanuts).
I would recommend a few changes. I found the chocolate chips stayed whole after the mixture was done. I would melt the chocolat chips and also I put it in a 9X13 pan and the next time I would make in a bigger pan. It was too thick. It had a good taste though.
