Dying is easy...making candy is hard. Having never made anything candy-related in my life, I tried making this recipe three times, the first time it wasn't cooked enough, the second time it was gritty and had an unpleasant chewy texture, and the third time it was okay but there was butter residue; the butter separated despite all my efforts to the contrary. I cooked it to just shy of 300 degrees. I poured it onto the pan anyway and let it cool, and I just sopped up the extra butter with paper towels as best I could. The toffee I've eaten in the past wasn't covered in butter residue, so mine looked a little weird but it tasted great. I used scharffenburger semi-sweet chocolate melted in a double boiler and chopped hazelnuts from my trip to Oregon. It turned out pretty good, but again the butter residue. I'm sure there's a secret to keeping the toffee from separating, if there is I haven't learned it yet.
By the way, this recipe makes A TON of candy, you need lots of friends and family to give this away to, it makes a great gift if you can keep it from separating.
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Dying is easy...making candy is hard. Having never made anything candy-related in my life, I...