This is fantastic; better than any Heath or Skor, that's for sure! Like other posts, I made mine in a heavy bottom stainless skillet/sautee pan. I had no issues with burning or separating, and I only stirred about once a minute, so not exactly constantly. I recommend adding vanilla and a little more salt (I added about 1/2 tsp vanilla and 1/2 tsp salt)and toasting the almonds before chopping. Also, make sure to sprea the toffee evenly in the pan to cool otherwise, like me, you'll end up with pieces of varying thickness. Will make again for sure! Delicious!

Reviewed On: Aug. 15, 2009