Reviewed: Dec. 16, 2004

YUM! This is soooo good I can't wait to serve it this weekend! I also do not have a candy thermometer and it turned out perfect. My only question would be -how to break into pieces without the chocolate layer separating from the candy layer? My husband couldn't believe I made these myself! SO easy!

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JenM

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Reviewed: Dec. 16, 2004

This was excellent and pretty easy to do Could be varied with other nuts or types of chocolate. I'll definitely make it again!

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MDANIELEWICZ

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Reviewed: Dec. 14, 2004

This recipe was tasty and so easy to make. If you do not have a candy thermometer, as I don't, simply boil the sugar mixture until it starts to turn a brownish-beige color. With a spoon, pour a few drops into a bowl of cold water. If it forms into a small ball that can be stretched and snapped easily, it's ready to go. It cools quickly and I wasn't able to get it to spread completely in my jelly roll pan. I simply placed it in the oven at 350º for a few mins. and was then able to spread it completely and finish all the steps. Be sure to break into small pieces as this is very rich. Thanks, Heather!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 13, 2004

WOW!!!! What a treat! I had to hide it quickly after making it so I'd have some saved for the upcoming holidays. My whole family couldn't keep their fingers away! It has such a pleasant taste, just the perfect mix of almonds and chocolate. I actually added more almonds to give it more crunch. I will definately be using this for many occasions from now on!

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ADILL37

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Reviewed: Nov. 7, 2004

If I forget to make this recipe I'm in trouble. Make two batches. It goes fast. Worth the time it takes to make.

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BCANEFF

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Reviewed: Apr. 8, 2004

This stuff is great!!! I'm horrible with candy making and made this!! The only problem I have with it is that it sticks to the teeth pretty badly. My son will not eat it for that reason, but that's okay, more for mom and dad!!

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Mar. 1, 2004

Wow! This turned out great... tender and crispy, not rock hard... very easy on the jaws. I used a 10x15 pan but there wasn't enough syrup to reach the ends of the pan. I was spreading it out so thin that I was afraid 2 cups of chocolate would overpower the candy, so I left it out. Maybe next time I'll try again with the chocolate, but start out with a double recipe.

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CHILICAT

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Reviewed: Dec. 26, 2003

Made this for Christmas and everyone loved it. I made it twice and found that 300 degrees was a bit too much in the heavy pot I used. The second time I made it I cooked to only 295 degrees and it turned out better. Guess you need to watch it closely when it nears the right temperature. VERY GOOD! Everyone wanted the recipe just as you had said!

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OVERLAY

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Reviewed: Dec. 22, 2003

This was easy and so good! I used pecans though and I put them on the foil first, then poured my mixture. I found that a little easier than stirring them into the mixture then pouring.

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KEL3

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Reviewed: Dec. 9, 2003

This was wonderful. I used pecans instead of almonds, and I put more chopped pecans on top of the chocolate.

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DBELLE

Cooking Level: Intermediate

Home Town: Florissant, Missouri, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Aug. 11, 2003

Unbelievable!! This recipe just disappears when I take it to functions. So easy and very yummy. One thing - I burned the pan in one spot by not stirring, the next time I stirred and it still turned out fine!

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CR6175

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Reviewed: Mar. 10, 2003

A sure fire hit...I am new to candy making. This recipe was easy to follow and turned out great(even without a candy thermometer). Great tasting candy...

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NOVA_SCOTIAN

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Reviewed: Feb. 24, 2003

It is my first time to use this recipe and I was expecting the result to be like my favorite Almond Roca. However, the color of the toffee was dark brown and not at all like ALmond Roca. Is this really how it should look? Or did I do something wrong?

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GYMARTZ

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Reviewed: Feb. 9, 2003

I made this over the Christmas Holiday, Everyone that tried it LOVED it. It was easy and very good. I used semi-sweet chips the second time I made it and people seemed to like it just a little better, But it was all a matter of taste.

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AMYBREDIN

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Reviewed: Dec. 29, 2002

Yum! This recipe has an addictive caramel-flavored crunch, and is an interesting alternative to peanut brittle. In fact, I like it better because it's crunchy without being too hard. To avoid burning (which is what I almost did on my first try), start out with your burner at a medium-low setting and increase the heat as needed to reach the right temperature.

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Nicole

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Reviewed: Dec. 21, 2002

I love this recipe! Made 20 lbs this year as gifts. Couple of hints: * The new "Release Foil" is much easier to get off than regular. * I double the recipe (but just use 1 regular-size bag of milk chocolate) and use the bottom of a broiler pan. * Don't accidentally use semi-sweet! * I prefer sliced almonds, and crush a few over the chocolate before it hardens to make it prettier. * BIG tip: I've ruined a few pans over the years making this. I'm not a chemist, but the candy still tastes great and my pans are not scorched if I stir it constantly, even after it boils. In fact, when I have NOT stirred it, it tastes burned. It's inconvenient to stand there stirring, but worth it to me. * I also HIGHLY suggest getting a good thermometer! * This year I made it on a cold day and set the pans out on the screened-in porch, so didn't have to mess with rotating through refrigerators! Yum Yum!

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CATHOLICMOMMA

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Reviewed: Nov. 25, 2002

I made this recipe last year for Christmas. It was very good, easy to make and I have added it to my holiday traditions!

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MBAARSCH

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Reviewed: Aug. 27, 2002

I thought it was good but mine came out sort of gooey. Would not make again.

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Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Jul. 9, 2002

This is the easiest, quickest, "yummiest" recipe! All our friends who have tried it, request the recipe. Instead of Almonds, I use pecans (chopped in chopper). I also put some chopped pecans on top of the melted chocolate (press lightly into chocolate).

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Kathryn

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Reviewed: Dec. 28, 2001

this recipe is the bomb diggity!!!!! so easy and so good. doesn't take much time and it's really hard to mess up.

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CHIPPY1

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