The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 19, 2006
I gave this away as gifts and everyone loved it. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 17, 2006
This recipe was so easy with perfect results. Cooked to 190C over med/low flame, stirred once or twice, did not taste burnt at all. I live in Milan where corn syrup is impossible to find so I substituted honey. The "crunch" itself had an amazing consistency, barely, if at all does it stick in your teeth. Used the tips of parchment paper, poured cooked sugar over almonds onto a warmed tray & sprinkled crushed almonds on top (thanks to all tipsters) I'm giving it as Christmas gifts, can't wait to see what the Italians think, they don't sell candy like this where I live in Italy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 15, 2006
This is awesome! I made this to give as gifts this Christmas. It is so delicious!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 12, 2006
I made this recipe exactly as written and it came out horrible! I wasted a lot of chocolate on this recipe- it went in the garbage. Cooked it until the candy thermometer read 300 degrees and I think that was too long- it tasted burnt. I would think there is a problem with my thermometer, but I used another toffee recipe that required cooking it to 285 degrees and that one came out delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 11, 2006
Made this candy for the first time. I used parchment paper instead of foil. Candy came right off the paper with no sticking.I took others advise & cook the mixture until it reached 275 instead of 300. The candy became chewy instead of crunchy. Next time I will follow recipe as written.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 9, 2006
I've made 5 batches, it always comes out perfect! Keep the jellyroll pan warm for easier spreading. I add more nuts on top so the chocolate doesn't melt on your fingers.
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Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 3, 2006
This recipe was easy and delicious. I did take others advice and go to 275 instead of 300 and added 1.5 cups of peanuts and 1 tsp vanilla. It turned out very good. Thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 22, 2006
Fantastic! I like thicker toffee so I used an 8x8 pan- great results. I also only take it to 275', because 300' seems to almost have a burnt taste. I use dark chocolate chips...yummm. I use the salted almonds in a can: toast as the recipes directs, then chop in the Cuisinart. I want to try putting some on top next time. Do use real butter. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 18, 2006
Outstanding recipe!! I get GREAT reviews all the time and always requests for more! I make candy all the time, but ruined the first two attempts at this one. I found that the key is to slightly turn down (one notch as another reviewer suggested) the mixture once it does start to boil. I also leave the toasted pecans on the baking sheet and pour the mixture over it. After I spread out the chocolate, I sprinkle it with ground nuts (I always use pecans with this recipe). Rave reviews ever time!! Thanks for the wonderful recipe!
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Cooking Level: Expert

Home Town: Conneaut Lake, Pennsylvania, USA
Living In: Grove City, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 22, 2006
Awesome! And really easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 24, 2006
It really needs more than 5 stars!! I covered the cookie sheet with buttered foil, then I sprinkled a bit of ground almonds on that. Also I didn't have any milk chocolate chips so used Hershey bars. That worked well - after spreading the chocolate, I sprinkled a little ground almonds on top - yummy - made three batches for Christmas. Christmas night it was all gone. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 18, 2006
everyone who tried it loved it! They all wanted the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 6, 2006
This turned out excellent! Will be adding this to my annual Christmas baking list. Stored out in garage over the holidays to make it last longer...even better when just brought into the house--doesn't stick to your molars as much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 29, 2005
I used almonds and cashews. My father in law loved it. I made it for Chrsitmas and it was a hit. Use a candy thermometer.It helps. Thanks...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 26, 2005
Wonderful and easy. I ended up making 3 batches this year. mother in law sd it was the best - her favorite yet. I just sprayed the pan VERY LIGHTLY with butter flavored cooking spray and no sticking. Make sure to put the chocolate chips on right away or they will seperate from the candy in the refrig. Great recipe!
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 23, 2005
I've made this recipe (3) times in the past week the results were interesting 1st time - wrong size pan, inaccurate candy thermometer and the plastic mixing spoon began to melt. 1st batch in the garbage. 2nd batch - awesome - 3rd batch - nuts not toasted long enough so it tasted gummy and when I poured the mixture in the lined pan it began to harden before I could spread it to the sides. When this recipes works the taste is fantastic - when it doesn't it really doesn't.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 22, 2005
was a hit! as noted in the other posts a couple key things: heat the pan you are going to pour the mixture into, it helps so you can create a more even thin coating since you have more time before it starts to harden (makes for a better crunch), we did double the nuts, and one last thing i wish i had used - a silicone spatula. the mixture is quite sticky and hard to spread. i used a cheap candy thermometer and it worked great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 21, 2005
I'm new to candy making, and this was a very easy recipe to make! I personally wasn't happy with the taste, but everyone at the party loved it, and asked me for the recipe. I think it was the milk chocolate that I didn't like. I might try a different kind next time. Can anyone answer this question-I used unsalted butter. Is this right? The recipe doesn't specify.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 18, 2005
I was really excited about the idea of this, however in order to get the candy to 300 degrees it burned on the bottom of the pan. I also managed to burn my finger with 300 degree candy while I tried to stop the burned part from flowing onto the pan. I think I'm done cooking for the night.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 14, 2005
Wonderful recipe! Followed some ideas, and just spread the almonds in the pan and poured the toffee over it. Very easy and the almonds stayed in place, being evenly distributed throughout the candy. Didn't have jelly pan, so made in regular brownie pan. It was a perfect fit and I did not have to spread the toffee at all. Will be making as Christmas gifts.
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