SO SO AMAZING.... honestly as long as you have time to dedicated yourself to it, it is incredibly easy too... wow totally blow people away... I had everything measured and ready to go before i began.... i highly recommend doing this... I also whisked constantly until the toffee reached 295... that seemed to work perfect... great holiday recipe
I made a half batch and it came out beautifully. I did use a thermometer though and the water test to make sure it would set up properly because I don't have the best luck with candy making. This will be added to the Christmas baking list!
On 3/9/2011 made this recipe twice and failed. As promised I am back because I know this is a good recipe that somehow I failed at. I am proud to report on 12/17/2011 I made the Best Toffee Ever!! Yea me! I used a regular pot (before I used non-stick) and lowered the flame so the toffee did not cook too quickly (cooked it low enough so it took about 15 - 20 minutes) and took it off once it reached 285 degrees. I did use twice the amount of crushed almonds and used 2 heaping teaspoons of dark brown sugar to make a full cup of white sugar and am very very happy with the quality of this recipe and I am proud enough to use it for gift giving.
I've made this twice. The first time I took the advice of one reviewer and cooked it to 290 degrees and it had a burned taste to it. This past Christmas I made it again ande cooked it to 285 degrees and it turnedb out perfect. Everyone loved it.
This is a great recipe, I make it every year for the office and it never lasts a whole day...usually not even half. I add slivered almonds to the toffee right before it turns the desired color. It gives it a good nutty crunch. I also use only about half of the chocolate chips that the recipe calls for, but that's because my family is not huge on chocolate in the first place. Do not attempt on a humid or rainy day! Oh and I have never used a thermometer either, just watched it closely.
I tried this recipe and it turned out wonderfully. The only change I made was to use a cast iron skillet, and I added 3 tbsp. of water and 3 tbsp. of corn syrup. This seemed to stabilize the butter and sugar so it did not separate. I will make this recipe again my family loved it.
I use recipes from Allrecipes, at least 3 times a week and rarely comment on them, but I just had to say something about this Toffee. It is so easy and so good. What's up with these other toffee recipes...cook on low until mixture comes to a boil...IT TAKES FOREVER and there is no need to do that! Anyone out there who has failed making toffee before...try this one. And if the butter starts to separate..it will still be ok..just pour it all onto the baking sheet.
So easy to make and it's turned out perfectly every time. I add a bit of vanilla to the recipe and I often will add almonds to the toffee. How I do this is to heavily butter a sheet of foil on a cookie sheet, sprinkle sliced almonds onto the foil and then pour the hot toffee mixture over them. Once the toffee has cooled slightly on the foil -- it will be slightly firm to the touch but still quite hot -- I sprinkle milk chocolate or white chocolate chips on top, let them get melty and shiny, then smooth the chocolate with an offset spatula. Then I sprinkle a topping on the melted chocolate; nuts, colored sugar, cake decors, even crushed peppermint candies for a special holiday toffee. This toffee is a huge hit with family and friends and every year I get requests for it.
I used grated hershey milk chocholate bar instead of semisweet chips (grating it in my cuisinart). I also put chocholate/nuts on both sides. If you want to do both sides, put a little butter on the tin foil baking sheet before pouring the mixture on to it. After you've done one side, place another sheet of tin foil over it and flip it over. Do the other side while it is still warm. This was very good.
HUGE hit!! My mother was my biggest fan - she loves toffee and said this was the best she has ever had! I did make some changes: I halved the recipe and I used a tsp. of vanilla. I also used a non-stick pot and cooked on medium the entire duration until I reached between 295-297 degrees and they were PERFECT! I also did something different and put them in silicone so that I could make them heart shaped for mother's day - so very cute as well! Everyone loved them and they were oh so addicting that I have made about 4 or 5 total batches! Thanks for the recipe!! (Next time I won't half it because I need all the toffee pounds I can get!) (Oh - also I used melting wafers for chocolate, they are much better in my opinion and I waited until the toffee was room temp before I melted them. - If you do it this way, make sure that you take a paper towel and wipe off any excess oil from the toffee so that the chocolate sticks and doesn't separate.)
This was my first recipe for toffee or any kind of candy that actually came out right! I followed the recipe except for the temp- I agree with some of the other reviewers that 295 is the best temp for this recipe. To everyone looking for a toffee recipe- this one's the ONE!!
This toffee was wonderful! Everyone had a fit over it and suggested I should sell it! I cut the recipe in half and made a half batch. The only changes I made was I used 2 sticks of butter and 1 and a half cups brown sugar. I also used dark chocolate chips and sprinkled some sea salt over the top along with the finely chopped almonds. DELISH!!
This was great. Great flavor and texture. I followed directions, and also stirred the candy while cooking most of the time. You have to watch it carefully as it starts to get more golden. It should be a creamy texture, and should begin to pull from sides of pan. I toasted the almonds which added flavor. One regret is that I didn't spread the toffee thinner in the tray at the end, so the candy is rather thick in the middle. Still tastes great.
I have made this recipe often but use Hershey chocolate bars instead of chocolate chips. Just place the candy on top of the toffee after you pour it in the pan. The Hershey melts quickly and taste yummy!
This recipe is the BEST! It's so easy too! I have never made any candy before and I was worried about this, but I had no problems and the candy turned out perfect! I was worried about the separation factor that many people talked about, but I did what a few reviewers suggested and it worked out. Basically, I whisked the sugar/salt/butter mixture until it started boiling, then I left it alone, and didn't stir again until it had reached 285 degrees and was ready to be poured in the pan. I had no separation issues using this method. The toffee is soft and so good. I will definitely be making this again and thanks for sharing the recipe with all of us!
This is a "don't hover" recipe. Follow what submitter said. Stir good till the butter is melted, stick your candy thermometer in and DONT HOVER! Just stir occasionally until candy thermometer reaches 300. If you stir too often, it will separate. Very easy, and good recipe
Wonderful, rich toffee and couldn't be easier to make. It had a decadent flavor, and was perfectly crisp without being sharp the way candy sometimes can be. It really is important to use a candy thermometer. I made two batches to include in my holiday goody bags and everyone raved about it. I added a small splash of vanilla, but besides that followed the recipe as directed. I will make this again without a doubt.
I have made this several times and it usually turns out perfect. However, I have had it seperate, but I think, as some others have noted, I used butter that had been previously frozen and that could have caused it. I was able to save it when that happened by stiring very quickly and constantly after separation, and it came back together. I do not use a candy thermometer, and cook it over medium to medium high heat, (on MY stove, yours might be different), until it becomes just slightly darker than a brown paper bag. I have used many types of chocolate chips and different nuts to top it, and it always is a hit. I would have to say this is as good as Entroms toffee, but at a fraction of the cost.
OMG! I finally got it right! After reading many, many reviews, I decided to follow the directions that seemed most consistent. I did use a cast iron skillet & I did STOP stirring it after the sugar was melted. It slowly bubbled up to 300 degrees & did not separate. Resist the urge to stir-I tried it & it immediately started to separate. I am usually in a hurry with heat & stirring so this was a real challenge for me to leave it alone. It didn't look uniform in brown color in the pan, but I figured that when I poured it on to the pan, it would all mix up-which it did. The chips melted like a dream & the chopped nuts on top made it look like it came from a professional! I will pass on this recipe with all my friends.
This is an excellent recipe. Thank you for posting it. While cooking . . the butter separated but as I removed it from the heat I kept stirring and it came together perfectly. Delicious! And my first attempt at this yummy treat. Thank you again.
The first time I didn't cook quite long enough, resulting in a softer toffee. Instead of throwing it out, I crumbled it and used it on top of ice cream and used some in an oatmeal cookie recipe! The second time I cooked it longer and the toffee came out perfect. Delicious! I made a half batch without a problem as well.
I am so happy with this recipe! I followed the tips and used a heavy skillet and a flat whisk. I put a paper bag by the stove for color reference and used a candy thermometer. It seemed to hover at 260 for some time and I was nervous it would never reach 285 but as soon as it turned the color of the paper bag, it was right at 285! Perfect! No problems with separation at all. Skor is my favorite candy bar and this tastes exactly like it!
I just tried this for the first time. If I had known how easy this was I'd have made it YEARS ago! Who knew butter and sugar with a dash of salt tasted so good! Great easy recipe.
I've been making a version of this toffee every Christmas for the last 20 years. Invariably, the chocolate pops off of the toffee. I followed the recipe AND the suggestions from mom2oovc and it STUCK! Best toffee EVER! And it really is much, much easier than my 20 year old recipe. I especially love that you just sprinkle the chocolate chips on top and let them melt. My old recipe had me melting chocolate separately.
Fantastic!! I can't believe I have been afraid to make toffee. This is such an easy recipe and it came out perfect the first time. It tastes like a Skor Candybar. Definately a holiday go to recipe. Thanks:)
Absolutely DELISH!If the butter begins to pool on top of mixture, let it sit on the heat for a few minutes and DO NOT stir. The butter will then incorporate with the mixture.
*UPDATE* I made this again after not making for awhile (to many lbs gained when I made it often) but I used 1 c butter to 2 c. sugar and I think it has been my favorite yet. It is solid and brittle but has more of a true caramel flavor than a heavy butter flavor/feel. It was amazing. Also, tips and tricks, use a wooden spoon and never leave out the salt, even if you are using salter butter! This is a fabulous recipe. I cannot mess up making it. IT has become my default toffee recipe. I have made it as gifts for Christmas and birthdays and Tuesdays and it is great. I experiment lots. For Christmas I like using white mint and dark mint andes chips and personally I love using white chocolate chips with coconut flakes and crushed macademia to top it off. So many possibilities and always wonderful!
I made this recipe without the chocolate or the almonds, which made it a little overly rich. It was still gone within a few hours.
It has to get 5 stars because I was able to get it done right the first time. Great flavor. Took it all to work and was gone half way through my shift.
Like most of the posters said...this is FABULOUS! I have never attempted to make toffee, but I'm glad I finally did. No one can believe how easy it is. Thanks so much for posting this recipe. I highly recommend!!
Excellent! I have to give a GREAT BIG THANK YOU to Mom2oovc I read her review and used all her tips and finally I made toffee that turned out! I have tried at least 6 times with no success until now.
I made it just as the recipe called for. The only thing I do different is I spread it thin to the toffee is thin instead of thick.
Love it! I didn't even have a candy thermometer, but with the other reviewers suggestions I could completely eyeball it and do a cold water test to create perfect toffee! I'm still working on making the perfect milk chocolate topping, since the plain chocolate chips have a dark chocolate taste. Next time I'll add more sugar and milk when I melt my chocolate. Thanks!
tastes good, but i made the mistake of trusting candy thermometer (removed at 300) and not waiting until the mixture turned amber (also stirred the entire time)and it is light and not as brittle as it should be-it is also hot and humid today. still broke up well though. i used dark (70% cacao) chocolate and unsalted cashews on the top. i will try it again, stirring less, and using the candy thermometer as a guide not a governor.
This was really simple and everyone loved it! I used a large cookie sheet. Figuring out when the caramel is done is a little tricky but as other reviews have said, it starts to puff with smoke and it was then that it was done. So good!
This recipe is very easy. I gave a bag of it to several families for Christmas, and got requests for a bigger bag next year because they loved it so much. It is addicting. I didn't change the recipe at all.
The title says it all! Super easy and very good. I added 1/4 t salt and 1 t of vanilla after I removed it from the heat along with 1/2 cup of chopped pecans. Yum!
This was a very easy recipe. I loved it! I made it for Christmas gifts and everyone raved about how good it was. No one knows how easy it was to make!
I cut the recipe in half and poured it into a 9x9 pan lined with non-stick foil. I went until the temp was just over 290. It was good a few hours later but still a bit chewy after refrigeration - perfect the next day!!! Addicting!!!
This is an absolutely wonderful recipe! I made a different recipe first made with brown sugar; it turned out kind of grainy and tasted a little burned. This recipe was smooth, creamy ,exactly how I expected toffee to taste. It really tastes like a Heath Bar! Thanks much!
I made this for the first time for christmas I couldnt afford gifts for everyone,so I made a simple cookie and candy tin for all my family. I tweeked the recipie a bit and put white chocolate instead and i also put pepermint bark chuncks on top of that it was delicious. I'm glad I tried to make this recipe it was easy and I will be making it again!
Yum! This got rave reviews. I opted to make it thinner, but more brittle (cooked it until it was quite dark brown), added vanilla extract and a little extra salt, pretoasted the almonds, and also put almonds into the pan so the almonds were both 1) in the toffee and 2) on top of the chocolate. The tips I got from other reviews that helped a lot: Heat on medium heat only, err on side of cooking too slowly. Should take 20 mins to get to 285 degrees (for softer toffee, or 300-310 for harder toffee), otherwise you are going too fast. Heating slowly also will help you avoid having the butter separate from the sugar (which several other reviewers said they had problems with). Drop toffee into ice water to test if it's ready, should be brittle. Use heavy bottomed pan. Stir only occasionally. Use wooden spoon for even heating. Chilling should take 45-60 mins. If necessary, pour/wipe off extra oil off before adding chocolate to help it stick.
I have made about 15 batches of this for business gifts. Doubling the recipe worked great. I experimented with white chocolate pieces instead of semisweet chocolate...very good, and I drizzled the opposite chocolate over the finished product in thin zig-zags before breaking them up...very pretty. Double batches are good in my wide All Clad pot. I can't imagine making these without a thermometer. On one batch, my thermometer was malfunctioning and I think it went over 300 deg. Not good, very bad butter separation and I had to drain it off, but the candy leftover in the pot turned out OK, so don't despair. Finally, I agree with another reviewer who cooked till 300 degrees. It goes very quickly from 285 to 300, so I prepare to be lifting it off of the stove, getting my pot holders really close, etc.
Excellent recipe! I had no problems with separation, but it did take a long time to get to temp. The time involved was totally worth it and the toffee was devoured.
I used this recipe and it came out very well. Making candy scared me for some reason, but this was relatively easy and smelled amazing. First, I made sure i measure the ingredients beforehand. Second, I added vanilla right before I poured it into the pan. I also lined the pan with aluminum foil before I poured the toffee onto it. Make sure you press the nuts into the chocolate, or else they won't stay put. You can use whatever nuts you like. I used walnuts and toasted them beforehand.
I followed these directions and had my toffee come out perfectly. I made it for my guy friend since he buys me toffee for every special occassion (which I totally don't mind). I always avoid buying what I can make and have control over the ingredients for my loved ones and this was a perfect and super easy to make treat. He said it was better than the candy shop's!
I've made this toffee at least 100 times. Here are my thoughts. My recipes calls for 1/3 c. water. Never use chocolate chips;2 large Hershey bars. Sliced almonds on bottom, chopped pecans on top. Don't let butter sit out; it has to come straight from fridge. I like a med. heavy pan; candy mixture has to be brought to boil quickly so a great, heavy bottomed pan throws it off. Keep temp while cooking at med high. Cook till it just starts to smoke and is the color of a brown paper grocery bag. Keep stirring the whole time but just to keep the mixture moving, taking a few breaks. Cool at room temp, if you do it too fast the chocolate will pop off when breaking apart. Good luck!
This recipe was amazing & made a huge amount, enough to share with 4 families! The only problem I had was when I poured the mix into the pan, it began to seperate & there was a bunch of melted butter sitting on the top. I don't know why this happened & I knew if I left it there, it would be really bad having hardened butter on top. Underneath the butter was the toffee, beginning to harden. So, I poured the butter off the top & then continued with the instructions & it turned out amazing. I know it wasn't as thick as it should have been, but it was almost like it needed more sugar to mix with the extra butter. I measured everything right, so I don't know what happened, but it turned out good. I did add the vanilla, you can't make a toffee without vanilla! I WILL make this recipe again!
My go to recipe when I need a fast and easy toffee. I've made this several times, had times I wasn't watching and it got a tad dark, also had times where I think I pulled it too soon and it was a tad light, but it was great all ways. This is what I make instead of going out and buying Heath toffee bars in other recipes I use.
Very easy! I had no pooling problems at all! No candy thermometer either. The test was make sure it's just like it states in the recipe, a "dark amber color". Drop a little in some ice water and try a bite. If it forms a ball and you can bite it without being "sticky", then it's done! Fabulous recipe, just like my mother's! I take it back! I just tried it again and I had MASSIVE pooling issues! The only thing I did differently this time was I cooked it on high heat the entire time instead of medium. It was very foamy throughout and rose up, almost boiling over numerous times. Next time I'll keep it on medium heat with a slow boil the entire time.
Just made this and it is yummy! The substitutions iI made where that I used brown sugar instead of white, and put down a half cup of chopped pecans on the bottom of the pan. Plus, I didn't use chocolate. Kids all loved it!
Wow. Have never been able to make a good toffee - until this recipe! So easy! Like others, I found in my experience it is best not to stir too often. Cook @ med heat (no higher - be patient) in heavy stainless pot and it comes out perfect - never separated. I did try 1 tsp vanilla just prior to pouring onto the sheet and it adds that perfect finishing touch. Yum! Will be making this often as gifts. Thank you!
I am more of a beginner cook. I am not good at knowing how to improvise. I was also nervous to try a toffee recipe, as it seemed hard to make. However, this recipe was simple and came out great. I used a large pot so I could clip my candy thermometer to the side. I followed the directions and the candy was perfect. I used walnuts instead of almonds, as I simply had them on hand. Still delicious!
I should have known better. Toffee needs to be cooked to a temp of at least 300 degrees. I followed the recipe and my toffee never reached crack stage and whole batch was ruined. (cloudy,gritty. and it never got hard) I will try this recipe cooked to 301 next time.
This absolutely has to be heated to 295-300, otherwise it's somewhere between taffy and brittle. Also, it's too light in color at 285. Otherwise, excellent. Try it with pecans too.
I didn't use almonds, and I didn't cook this to the full temperature, instead I cooked it to just beyond the hard ball stage, stirred it while it cooled for a couple minutes, then poured it all over fresh air-popped popcorn, then stirred it around the best I could. It's delicious! It maybe wasn't as sweet as chocolate covered toffee, but was MUCH more filling. Great recipe!
I have tried this recipe a couple times and it never comes out. I followed it to a tee each time and it seperates. I'm finding a new recipe.
Excellent! And so easy to make. Sent it to work with hubby for a potluck and it was gone in seconds! Almost didn't make it out of the house! Thanks for sharing.
Very easy and delicious... I just wanted to update my review... I initially followed another reviewers suggestion and mixed the nuts directly into the toffee (to help contain all the nut crumbs) - it does contain the crumb mess, but it also allows the chocolate layer to show the fingerprints you leave behind after breaking the toffee into smaller pieces. Before adding the choc chips, be sure to allow the toffee to firm up enough to keep them from sinking down to the bottom of the toffee. Also, blot up any excess butter so the chocolate will stick better. If the toffee cools too much to melt the chips, just pop the whole thing in a warm oven for a minute or two. By the way, I poured the toffee onto a silicone baking sheet - absolutely no sticking at all. Although this recipe is fine without it, I might try adding a bit of vanilla next time, as others have suggested.
YAY so easy so yummy. I didn't have a candy thermometer, so I just stopped stirring after the steady boil started. When the toffee became the color of the brown paper bag on hand, I poured it out. It's burning if the bubbles in the center are dark brown rather than amber. Spreading out the chocolate chips is so fun, haha~ So easy to make, it only took me a few minutes. Highly recommended!
!st attempt and it came out perfect! I used a heavy enamel coated cast iron pan and think that makes a difference. Holds an even temperature. I used the tip of buttering the foil and putting a layer of nuts down, then pouring on the toffee. Used thermometer, cooked to 300 degrees. Will be making this alot!
The taste was awesome but it didn't become as firm as I would have liked them to be. Maybe I did something wrong.
This is Fabulous and Super easy! The only problem I had was when I poured it out into a baking dish and discovered that I had let the bottom burn.
I would not call this the best toffee ever. I followed the directions to the letter and I got a strange semblance of what toffee should be. I think the general idea is ok, but I'll be doing some tweaking of my own next time.
keeper, easy anyone could make this, I don't even have a candy thermometer and it still turned out great.
Good heavens--this recipe seems like it'd be simple but I found it to be finicky. From the reviews, you can probably guess that. Stir constantly or occasionally? Cook to 285 degrees or test with water? What color should the end result be, and so on. I couldn't believe the ups and downs folks had but plowed ahead anyway in my quest to find the perfect toffee. I followed recipe to the letter and though the toffee was still butter yellow at 285 degrees, I poured anyway. Disgusting mess of separated butter and sugar. Tried again and cooked until it was an amber color (regardless of temp) and poured. Better but still really bad separation. I then went back read e-v-e-r-y single review and found one very critical one: DO NOT MAKE THIS ON RAINY DAYS. What do you know--it was pouring. So, I tried a third time on a sunny day and though the toffee was a nice amber color at 285 degrees this time and I poured into the pan at that point, the amount of liquid butter still on top of the hardening toffee was extreme and had to be sopped up w/a paper towel. I give it a 3 b/c the end taste was pretty good but I won't make it again--it's too finicky a recipe for me.
Amazing. So easy. Brought this for Thanksgiving and they were gone. Note that they should stay refrigerated until ready to eat because the chocolate will melt. Enjoy!
I have to say, I am always amazed how people change a recipe and do not bother to make the recipe as it is given. I use this recipe and have for several years and it has always turned out wonderful. Thank you.
Wow....Fabulous! I followed the directions and I didn't have a candy thermometer, I went by color. I even tasted as I went along and did the ice water test and that worked fine. The only changes I made were adding a 1/2 teaspoon of vanilla and using pecans instead of almonds. It came out perfect, no separation. If you live in freezing temp area, just stick it outside, it'll be ready in about a half hour. After you break it apart, don't throw away the crumbs. Put it on top of ice cream or throw in a batch of cookie batter (I threw it in my chocolate chip cookie batter, yum!)
Great recipe and very quick! If you do not use a candy thermometer, err on the side of taking the butter mixture off the heat too soon. I think I waited a few seconds too long and it gave it a bitter taste. Good with slivered almonds.
Classic toffee, or as some call it Almond Rocca. I was reading reviews about the butter pooling, I was taught by an old friend to stir constantly and keep stirring when it separates and once it comes back together that's how you know it's done! This is a great trick, you don't need to worry about a thermometer, I promise! It will be browned and perfect. It helps speed the process to use a large iron skillet as well.
Okay... WAY too much butter for the sugar ratio - I wound up pouring off a ton of it. I followed the suggestion to cook to hard crack (300F) and I'm glad I did! Next time I'm going to try the Joy of Baking's ratio of 1.5c butter : 2c sugar and see how that goes.
I can't believe I forgot to rate this fabulous recipe. I made it in Dec 2011 for Christmas trays to take to work. This is wonderful toffee, my first attempt and it turned out perfect. I did have some butter pooling after pouring onto the foil-lined sheet pan, but I just waited until the toffee was beginning to solidify, then tipped the pan and drained the butter off. Then, I topped with the (milk) chocolate, and chopped and toasted almonds. I was a little worried that the chocolate wouldn't stick, but after it had chilled, I broke the toffee into nice generous pieces and it was perfect. An instant read thermometer, like a "Thermapen" makes taking the temp much easier. A+
I enjoyed the taste and it was very easy to make. However, maybe an expert cook can answer a question...I never get the toffee hard enough. It turns out a little crumbly. Does anybody have any suggestions as to why I am having trouble? I would appreciate it, because I do love the recipe.
overall good recipe - good flavor, I add vanilla. having worked this recipe on more than one occasion, I have come to the conclusion that you (PAY ATTENTION HERE FOLKS) YOU ABSOLUTELY MUST TAKE THIS TO 315 DEGREES FARENHEIT PERIOD (hard crack) the toffee will not set properly. it will be more like a quasi crunchy exceptionally chewy caramel.
I've been looking for some easy candy recipes, and this one fit the bill. I just followed the directions, and it came out great and have now made it several times. I never even use my candy thermometer, just watch and stir until it turns a dark rich amber color. I've never made toffee before. The only thing I did differently was to toast the almonds before I added them as that brings out the flavor of the nuts. You can make it with dark chocolate if you want; we love it that way. Definite thumbs up from us! This is a great to give as a Christmas gift or to have on your Christmas candy tray. People always ask for the recipe.
I, too, had the problem with the butter separating from the sugar, even though I refrained from stirring. I cooked slowly to 300*, and poured into my foil-lined pan, and had to pour off/soak up a LOT of excess butter. For the choc chips, I used 1/2 milk & 1/2 semi-sweet (Yowza! Great mix!) and melted them in the microwave to spread over the already cooled toffee. But WOW!! It still came out PERFECT! This is some awesome toffee, taste & texture came out like it was professionally made, instead of clumsily tossed together by me... all that worrying for nuthin'. ^_^
made this for relatives and friends for Christmas presents. unceliebavly good!!!!! i had to make another batch just for myself so i wouldn't eat the chrismast presents!!!!! :)::):)::) thank you so much for posting this!!!!
Somehow, I didn't find this easy. Mine came out chewy instead of brittle, which I would have preferred, but the taste was delicious.
This is the best and easiest recipe yet. I have made it three times and each time, it has turned out great. Everyone at our Thanksgiving dinner wanted the recipe. PS... I used the paper bag and cold water test.... no thermometer.
This is amazingly tasty and super easy! I am accustomed to cooking caramel and other candies that require constant stirring. I think I over stirred mine and it did not get as brown as it should have. It was fantastic either way!
This was my first go at toffee making and I am now on my third batch! I followed the recipe as written with just the addition of a little vanilla extract. I followed all the tips e.g. used my le crueset pot, stirred constantly to a slow, low boil, then stirred frequently but not constantly to the temperature listed (just below 300, after checking my candy thermometer in boiling water). I couldn't be more pleased with the product. I like a thinner toffee, so I spread it out on a cookie sheet. Perfecto! Thanks for this! To the one who posted that this is more of a praline, it isn't. You just didn't let it reach the desired temperature. This does take patience but it is oh so worth it!
Move over Almond Roca!! This is the best. I followed the recipe to the tea and it was delicious! I was worried at first because I've never been very good at making candy, but this truly was easy!
This toffee turned out Sooo good!! My family thought it was store bought. While making it, it took a little longer than I thought it would but overall it was an easy recipe to follow. I opted to use Ghiradelli's semi sweet chocolates and I believe it definitely took it up a notch! I think next time I may try adding some vanilla extract to see if that adds more umph. Also, this recipe makes quite a bit of toffee, so I decided to wrap it up in cute baggies and give them out for Christmas.
OMG, This is the Best Toffee! Took me 2 attempts due to my impatience but the end result was well worth it. You MUST have ready 1)Pan-I used a jelly roll pan with parchment paper, no greasing needed. 2)Almonds-I lightly roasted 1 cup of slivered almonds. I then lightly chopped 1/2 the almonds & finely chopped the other 1/2. 3)use either mini choc chips or chop them in food processor. I used the slow & steady aproach but was impatient the 1st time around & after about 25 min I turned the burner up a bit. The toffee actually smelled burnt before it browned and at that point the pot & the toffee were to hot to stop it from burning. My 2nd attempt, I stirred regularly but not constantly over a medium heat for about 35 minutes. Let it come to a steady, NOT rolling boil, over medium-low heat. I did have a new thermometer which gave me an idea of when it was getting close but on the 2nd batch which turned out perfect I used a cup of ice water & dropped some in until it was perfectly brittle. It will be a medium orange-brown and quite bubbly. As soon as it was brittle I quickly poured it onto the pan. I quickly sprinkled the larger almonds into the toffee, tilted the pan to spread the toffee & then sprinkled the choc chips on top. As the chocolate melted, I gently spread it evenly & I sprinkled the finely chopped nuts on top & placed it in the fridge. Once the chocolate was set, I cut it w/large butcher knife to get nice looking peices. It was beautiful and everyone loved it!
This was not a good recipe for toffee. I made it twice and both times it seperated like crazy! It was almost as if a whole stick of butter, or maybe two, had to be poured off before I sprinkled the chocolate and nuts on top. I tried whisking the first time, and little stirring the second. Both times were awful. I will never use this recipe again.
This toffee is incredible. I first tried this recipe at my sister-in-law's and have loved the results ever since. I made a very small batch for our family movie night this evening. It took a grand total of 10 minutes! Thanks for posting!
Very easy. I didn't have a candy thermometer so I used the ice water test. It worked extremely well. Read the reviews before making to get tips. I also used a whisk and gently bounced it up and down against the sides of my pan to incorporate the butter and sugar.
this is such a fun and EASY recipe to make, im a 12 yr old girl who loves cooking and the first n 2nd time i made this it was amazing n came out perfect!! my family of 3 other ppl went nuts!!! im making it and passin it out for the holidays
Very good. I used a little more salt, brown sugar instead of white sugar and then added in some Vanilla Extract. I boiled until it was soft crack stage when dropped in water. Will make this again
So good and so easy. I am a beginner and even I was able to pull this off. After reading all of the reviews I was very confused about weather to stir occasionaly or constantly. After a little internet research....I followed the directions directly and stired occasionally. I used a heavy enameled cast iron pot- 2qt. And a wooden spon with a whole in the middle. I stired occasionally and gently. No butter separation and no burning. I tested my thermometer out on boiling water to make sure it was accurate. When the correct temp was reached I tested it out in ice water and my drop easily broke in my fingers. I did follow others suggestions and added vanilla. This has great flavor and just melts in your mouth. I wish I had added nuts to the top- very thin or powder dusting of nuts would be perfect. Going to make these for gifts for the holidays this year.
Followed the directions closely (read lots of reviews for tips) and stirred Very slow but constantly until 290 F and it turned out Perfect. Used white choc chips and crushed candy canes to top. Will def be making again next Christmas. Thanks for the great recipe!!
