This was such a great, easy recipe! It turned out perfectly with just a couple small changes. I only used 3/4 cups of butter, which worked wonderfully. (I think it would've been too greasy if I'd used the full cup) I had a candy thermometer on hand, but just used my intuition. I waited for the mixture to turn that caramel color, and just when it started to smell like it may be starting to burn, I removed it from heat and poured onto my prepared sheet. (My thermometer read 250... so it's good I didn't wait for it to say 300 like the other reviews!) Also, I chopped the almonds and stirred them in the mixture, as well as sprinkling them on top of the chocolate. Lastly, I used chocolate almond bark, and had no trouble with it binding to the toffee. It turned out so well! I can't wait for the holidays!

Reviewed On: Sep. 28, 2009