Reviewed: Feb. 15, 2012

Love it! Cooked for 11 min on medium, but next time I will let it get darker... I didn't put almonds on top like the recipe says because I used pink sprinkles to make it festive for Valentine's day, but next time I will put almonds on top for sure, I think it would taste better with them.

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Reviewer:

Leela

Reviewed: Jan. 3, 2012

Totally off the measurement almost all the ingredients such as the almonds, chocolates and the toffee mixture. It didnt even taste like it but more of a brittle. I got another recipe from another website and turned out great! For me, just a waste of money and time...

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Reviewer:

elena

Reviewed: Dec. 21, 2011

Excellent flavor but can anyone tell me why the chocolate separates from the toffee when I break it apart? Too thick, perhaps? Any suggestions would be greatly appreciated.

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Reviewer:

gerrirenee

Reviewed: Dec. 18, 2011

So good! I followed someone's advice and used light brown sugar and baking soda instead of sugar and salt. It turned out perfectly! Also, I went out and bought a candy thermometer--so glad I did! I wouldn't have thought it would take that long to get to the right boil. I'll be making this again and again! I am only giving this recipe 3 stars since I altered it and didn't really make it as is.

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Reviewer:

bonnie

Reviewed: Dec. 8, 2011

Followed recipe exactly however mixture was dry & crumbly.

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Reviewer:

Catherine

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Johnstown, Pennsylvania, USA

Reviewed: Sep. 20, 2011

I made this last year and every one liked it. This year I told a friend to get ready for the Halloween and Holiday parties I throw and she was adamant that I make it again. !

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Reviewer:

Brooke

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Dec. 14, 2010

It is VERY important to bring this up to 285 degrees, as stated in another review. I used a pan that was too small and when it started to bubble up, I took it off the heat at 255 degrees. The toffee part had the consistency of cookie dough, very messy! The chocolate part, however, was so good that I scraped the toffee off and kept the hardened chocolate.

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Reviewer:

LEEHEM513

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Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Hinesburg, Vermont, USA

Reviewed: Nov. 16, 2010

I followed this recipe pretty much exactly. I think I used a little more nuts than written because my candy mixture was very thick the first time I made it. I've made with or without nuts as well and with or without chocolate. Very easy and pretty much foolproof as long as you time the boiling. Great recipe!

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