Reviewed: Nov. 15, 2009

I cut the recipe down to make less servings because I wanted to do a "test batch" and I am glad I did this. Like other reviewers I had butter pooled at the top which I had to pour off. I didn't read the reviews the first time but came back and made a 2nd test batch and still got butter at the top which I had to pour off - again. I was not pleased with this result at all. The end result did harden up and tasted good but while chewing on this toffee it melts but also leaves a hard bit of toffee in your mouth at the end. Also I have a major sweet tooth and after eating a piece of this, even I felt it was a bit too sugary but the good part was it still kept calling me back for more anyway. I will try a different recipe cause I just don't like this pool of butter at the top.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

Tastes quite good...this is hard like MacIntosh Toffee. I used all chopped/crushed pecans and I used milk chocolate chips. There is quite a bit of toffee left in your mouth though as you are chewing and it gets harder and harder as you chew and you end up with a little ball of hard candy in your mouth. I want to figure out how to make this a bit softer and more brittle and not so grainy and hard.

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Quiltinghearts

Cooking Level: Expert

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Nov. 12, 2009

I have made this for several years but have always laid the small size Hershey bars on top they will start to melt right away so just take a knife and lightly spread. Much better than chocolate chip, I think.

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CAP

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Reviewed: Nov. 12, 2009

Delicious and super easy. I halved the recipe, used mini semi-sweet chips, and hazelnuts.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 3, 2009

This is a very tasty treat. I felt mine came out a little too sugary..in a separated kind of way. I also wasn't completely happy on how the chocolate looked on top. I think in the future I would rather melt the chocolate and pour it on to make it have a smoother, prettier appearance. Thank you!

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jackie.f.johnson

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Reviewed: Nov. 1, 2009

Exactly what I was looking for. My only regret is that I only made a half batch!!! Thanks a bunch.

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MOPTOPLISA

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Reviewed: Oct. 29, 2009

Exceptional and so easy!

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INDYJANE

Cooking Level: Expert

Home Town: Glendora, California, USA

Living In: Valley Village, California, USA

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Reviewed: Oct. 20, 2009

Fantastic!! I can't believe I have been afraid to make toffee. This is such an easy recipe and it came out perfect the first time. It tastes like a Skor Candybar. Definately a holiday go to recipe. Thanks:)

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Oct. 20, 2009

I made a half batch and it came out beautifully. I did use a thermometer though and the water test to make sure it would set up properly because I don't have the best luck with candy making. This will be added to the Christmas baking list!

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ELFLADYJO

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Reviewed: Oct. 17, 2009

This toffee was very easy. I used a heavy bottom saucepan and cooked the butter-sugar mixture to 300 degrees which is hard-crack stage. I used 60% cacao chips and instead of nuts which I don't like I put toasted coconut on the top. While cooking the toffee mixture I did NOT stir constantly, only occasionally and it turned out fine. Will make this again, was a hit at the poker game.

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sparky

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Reviewed: Oct. 17, 2009

This was so quick and easy! Mine came out a tiny bit brittle but I was also doing it without a thermometer, so I'm still giving this recipe 5 stars! I was a little scared before I made it because in the reviews some people had trouble, but I thought it was a really simple recipe. Will definitly make this again!

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Dom's mommy

Cooking Level: Intermediate

Living In: Mamaroneck, New York, USA

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Reviewed: Oct. 16, 2009

Toffee came out excellent! My mom, who was an expert candy maker, taught us that boiling sugar like in this recipe requires OCCASIONAL stirring. This recipe states to "STIR OCCASIONALLY" so follow the recipe. Some women who are not familiar with making candy want to stir and stir because that's what we know, but boiling sugar for candy does not require a lot of stirring. Always use a wooden spoon, no metal (changes the temp). The reason the butter separates: by stirring and stirring you're cooling the sugar down and not allowing it to get hot and cook. Do not take a spoon and scrape the sides of the pot "above" the boiling line, that's where the sugar crystalizes. If you scrape, your candy will come out gritty. Hopefully this helps.

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happywifey

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Reviewed: Oct. 14, 2009

This recipe is so easy. I was a little intimidated by the idea of making candy but this is one user friendly recipe. I gave it as gifts at Christmas and the comments were that it was better than anything you could find in a store or candy shop.

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Hatchi

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Reviewed: Oct. 14, 2009

This is so amazingly delicious. I love toffee. I stirred mine every few minutes, and I didn't have any separation or breaking problems. I was making a brownie cheesecake the same day, and broke little pieces all over it. I do believe that is one of the best combinations in the world.

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Erin M

Living In: Houston, Texas, USA

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Reviewed: Oct. 8, 2009

I made this today and I had butter seperation problems, too, which I didn't expect. I wonder if it has to do with salted/unsalted, or brand? I was using Tillamook unsalted butter. When I poured the toffee out there was just a giant pool of butter on top, which messed up the chocolate. Eventually I poured a bunch off, but now that the toffee is cooled I have a layer of butter on top of the chocolate, which isn't very appetizing! However, since most people didn't have the butter problem I'm guessing it was either something I did (and I *did* accidentally let the mixture get past 300 degrees, although I'm not sure my thermometer is entirely accurate) or it was the butter. I will CERTAINLY be trying this again and again until it comes out perfect. Next time I'm going to try Tillamook salted butter and watch the thermometer and the mixture like a hawk. If it still sperates I'll try a different brand of butter. Anyway, the stuff tastes great - I LOVE toffee.

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H McKay

Cooking Level: Intermediate

Living In: Layton, Utah, USA

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Reviewed: Sep. 12, 2009

Great Recipe! I don't have a candy thermometer but this still came out really well- Hats off to the cook!

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tottiesyummies

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Reviewed: Aug. 28, 2009

I don't have a candy thermometer, so I used ice water and watched the color. it worked fine. Super easy and really tasty!

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Carrie

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Reviewed: Aug. 27, 2009

Great recipe, super easy! Use this recipe all the time. I get RAVE reviews from all who try it! Thanks, funkyseamonkey!

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luv2cook

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

This recipe tastes really good as the end product. I am a novice cook and made a huge mess. The butter and sugar boiled over my pan and flooded my stove. The chocolate chips didn't melt all the way either. It still tastes really good though. Has to be easier the 2nd time around.

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TwoSuperfriends

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Reviewed: Aug. 16, 2009

I made the recipe BEFORE reading the reviews! A mistake that I will NEVER make again! I followed the directions (but it never turned the amber color that I wanted to.) Then I put it in a cookie sheet, and the butter seperated from the sugar! I tried to get the butter and the sugar to mix, but it was like trying to mix oil and water! I gave up and put the toppings on, and froze it. I took it out and chopped it up since I wanted to put it on top of homeade coffee toffee twisted frosty's. It was ok, but it just did not taste like toffee to me, but it was great on top of the frostys! Oh well, at least I learned a lesson! NEVER forget to READ the reviews!!! :o)

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