Reviewed: Dec. 30, 2007

This was pretty easy, but mine also had butter that rose to the top. I'm trying it again & hopefully I will not have the same results. What I did & it worked just fine was dab the extra butter off. Thank You for such a good recipe!

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JanuaryT

Cooking Level: Expert

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Reviewed: Dec. 30, 2007

Very easy to make and it tastes SOOO good! I made it for Christmas and everyone was begging for more! =) I made i with white chocolate and no nuts. I also put the white chocolate chips on the bottom of the pan then spread the toffee on top of them (it makes them stick MUCH better).

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Angela10angel

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Reviewed: Dec. 30, 2007

Came out perfectly! This didn't take long to change color - almost thought I burnt it, but it was GREAT! Easy!!!

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SHERRIBERRI519

Cooking Level: Expert

Home Town: Romeo, Michigan, USA

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Reviewed: Dec. 28, 2007

AWESOME. My nephew and his wife made this for Christmas, and I swear I ate about a pound of it myself. I'm making some now to give away. This is truly The Best!

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Hableen

Cooking Level: Intermediate

Home Town: Blytheville, Arkansas, USA

Living In: El Paso, Texas, USA

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Reviewed: Dec. 26, 2007

My husband and I (ok, mostly him) made this toffee for Christmas. It was easy to make and is delicious! We followed the directions with the exception of adding a teaspoon of vanilla. I took a few pieces into work and gave a few pieces to my mother and saved the rest for Christmas - everyone loved it. My husband has made toffee for years, so when using the candy thermometer he only took it to 285 degrees; he confirmed doneness by the color and the water test. The toffee was buttery, creamy and crisp but not super brittle, almost melted in your mouth! Thanks, FunkySeaMonkey, for sharing this recipe.

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JANICER8

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Westminster, California, USA

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Reviewed: Dec. 24, 2007

I made this twice and both times it didn't work. I have made toffee before, not this recipe, but another and I am going back to that one. I hate giving negative reviews, but I am disappointed that I went through two pounds of butter. The entire thing seperated. This first time I followed the recipe to a tee and the second I followed the reviews.

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TANYASHERRI

Cooking Level: Expert

Home Town: Wellington, Colorado, USA

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Reviewed: Dec. 23, 2007

My toffee didn't seem to turn out. When I poured it in the pan it looked like it had alot of air bubbles in it and the butter seem to lay on top of it, didn't look very good to me. I probably would not make this again and than again it may be that I don't know how to make it correctly either.

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IMACOOKY1

Cooking Level: Expert

Home Town: Denison, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 23, 2007

Best and easiest toffee going. If you let it go a little longer it gets alittle harder for a brittle like consistency and JUST as awesome. I use it every Cnristmas and WHAT a hit! dad cna eat ne bach in one sitting. I have to triple it for others to enjoy!

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HORTON2000

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Reviewed: Dec. 19, 2007

Amazing! This is so good, and so much simpler than I thought. I don't have a candy thermometer so I had a glass of ice water handy. I didn't wait until it got peanut butter color, though, so it's not "brittle" but it's not chewy soft, either. It's PERFECT! I crushed up some pecans and halved the recipe. I WILL MAKE MORE! Thanks to the person with the consolidated tips, it really helped. Another tip, use those mini chocolate chips, I think they melt faster and are easer to work with.

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Mary Mayhem

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Dec. 19, 2007

Absoutly fabulous and easy, it just takes time to cook. I did add the extra butter as suggested and I used Hershey Bars instead of chocolate chips. Everyone who has gotten it has raved. Thank you so much.

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NANASUEJ

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Reviewed: Dec. 19, 2007

Store in refrigerator to keep it from drying out too much.

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Giuli

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Marietta, Pennsylvania, USA

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Reviewed: Dec. 18, 2007

Just got done making this (as I have for the last several Christmas').And as usual it is wonderful.I've only had one bad batch ever.That was when I went by temp and not color.I usually toast the almonds on a un-greased cookie sheet(with all that butter and oil from the nuts you don't need any extra)and then pour the toffee over that.Very easy and very good.

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debi

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Dec. 17, 2007

I am a huge toffee lover and for years have purchased it from a local store. I decided to try it on my own, and had no idea how easy it was. We followed the directions with the exception of adding a tsp of vanilla. This toffee was perfection. Better than the stuff I buy. We decided to make batches of this for gifts.

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Shalista

Cooking Level: Expert

Living In: Pierre, South Dakota, USA

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Reviewed: Dec. 17, 2007

Oh man! This stuff was to die for! Super crisp, melt-in-your-mouth buttery... I love it. The only thing I'll do differently next time is put the hazelnuts ontop of the toffee then put on the chocolate already melted... when I went to break these into pieces I was losing most of my nuts. I wound up using a pizza cutter to help break up the toffee. SO GOOD!

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Bito

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 16, 2007

I have been using this recipe for years. A hit in my house. My husband can't even wait for it to set.

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JILLYTODD

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Reviewed: Dec. 16, 2007

Very easy to make if your thermometer is working well. I just laid tin foil on the counter covering a large area and dumped the mixture into the middle and spread it thin. I made one batch with nuts and one without. Very, very good taste and the easy style for me was perfect.

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Jennifer Zilla

Cooking Level: Expert

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Reviewed: Dec. 15, 2007

Great, easy to follow candy recipe. I cooked to hard crack stage ( a little higher than the recipe states) and have the most beautiful, buttery toffee. It'll make great Christmas gifts! Thank you!

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TEACHERBECKY

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Reviewed: Dec. 13, 2007

This recipe is excellent. I actually found the same recipe on another website that was the same as this one but halved. I made it halved! I also added a teaspoon of vanilla extract after it was done cooking and it seemed best at 300 degrees! I can't stop eating it!! Definately a keeper for the holidays or any time!

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buttercup82381

Cooking Level: Intermediate

Home Town: Attica, New York, USA

Living In: Hamburg, New York, USA

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Reviewed: Dec. 12, 2007

This toffee turned out perfectly! I couldn't find my toffee recipe I always use, so I used this one as it looked very similar. I stirred it constantly and didn't use a candy thermometer, just waited until I got the right color. I also halved the recipe & used a small pan. Great recipe!

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Parie

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Columbus, Indiana, USA

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Reviewed: Dec. 11, 2007

This recipe turned out so well I finally registered after valuing the reviews of others on this site for years. I followed the recipe as is ingredient wise, but did not use a thermometer, just eyeballed it for color and consistency and having read in other reviews that about 13 minutes of boiling gets you there, found that to be about true. I poured it out on a foiled cookie sheet, spread the chocolate around as it melted and voila! Perfect!! This will be great in goodie bags for Christmas gift baskets. The only thing I might do differently next time is double the ingredients to make a thicker/denser toffee next time, or use a smaller pan. I can't believe how easy this was!

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GatsbyGirl

Cooking Level: Expert

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Best Toffee Ever - Super Easy

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