Reviewed: Dec. 8, 2009

Best toffee ever!! Needs to cook longer than it says but it is worth the extra time. Also use milk chocolate chips.

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DubyaC

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Reviewed: Dec. 7, 2009

Were wonderful. Make sure you boil it long enough to reach the candy stage though or they will not harden.

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amanda_Z

Cooking Level: Expert

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Reviewed: Dec. 6, 2009

I rarely comment on recipes, but this one deserves special mention for its ease and quality. Easily the equal of the best gourmet toffee and I made a batch in less than half an hour. When the butter didn't incorporate fast enough, I added one tablespoon of cold water and whisked it in - problem solved! Thanks so much for a real "keeper!"

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dkennedy

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 6, 2009

Excellent toffee! Just like my Grandma's...patience is the key, it take much longer than the 15 minutes the recipe suggests. Mine boiled more than 15 minutes alone. Was helpful in the other reviews to not stir once it is boiling. Go for color first then temperature to know when done. My thermometer was 285 degrees long before the amber toffee color developed. I used an entire bag of semi-sweet chocolate per batch. Again, patience when smoothing out the chocolate and it will swirl and cover beautifully. Thanks for posting this recipe!

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LornaShea

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Reviewed: Dec. 4, 2009

Just put my cookie sheet of this toffee into the fridge and it came out perfect!! Followed the directions and took the hint to not stir once it started to bubble up. I did let it hit 300*. The only thing I did differently was to sort of whip it up a bit before pouring onto the cookie sheet. None of the butter puddled up on top at all!! First time trying and I can say success!!! Thanks for any easy, yummy recipe!!

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GREENBEENS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 3, 2009

Use a wisk to stir it, will keep it from separating. Came out a little soft at 285 degrees, hardened better at 300. I used dark chocolate chips instead. I also used hazelnuts instead of almonds and I briefly toasted them first in a 300 degree oven and stirred some in the pot right before pouring it out, as well as put some on top of the chocolate.

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WebRat

Cooking Level: Expert

Living In: Portland, Maine, USA

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Reviewed: Dec. 2, 2009

Super easy! Very tasty--definitely going in the cookie tray rotation!

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SUNSHINE6420

Cooking Level: Expert

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Reviewed: Dec. 2, 2009

Delicious, very simple to make. Warning: a half batch makes a full 9 x 13 cookie sheet, so you'll have a lot of toffee on your hands with a full batch.

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TeamSeabron

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Reviewed: Dec. 1, 2009

I hate to say it but this ones a bust for me. I don't have a candy thermometer, but I used the cold water trick to test my temp (spoon some sugar syrup into cold water and the pliability helps determine temperature). I think when the toffee was close to 280 it was still a golden color. I didn't mind the color but after taste testing, the toffee was very very chewy. Almost like taffy. Not even 5 minutes later the syrup was the dark amber color. It had the right color and crack to it, however it tasted burnt. I hate that I wasted so much butter but I wasn't willing to waste the fridge space. I'll try another recipe.

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Colbiesmommy

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Nov. 27, 2009

I had never made any kind of hard candy in my life. This recipe looked so easy when I read it-- then I read the reviews which made it sound so difficult to get right. I decided to try it anyway. I followed the recipe EXACTLY and it came out PERFECTLY! I highly recommend this one.

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LilyBugg22

Cooking Level: Intermediate

Home Town: Bruce, Mississippi, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Nov. 27, 2009

Very, very good and ridiculously easy (the biggest thing to remember is DO NOT STIR AFTER IT STARTS TO BOIL!). I will definitely use a better quality chocolate next time, but I will absolutely be making this again and again and again.

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 27, 2009

I've made this recipe dozens of times, and would absolutely recommend it to others. Everyone thinks this candy is much harder to make than it is, and there's always a wow factor when you bring it to a gathering.

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Reader0527

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Reviewed: Nov. 26, 2009

Love toffee and this a great recipe! I did cook it to 300 degrees like one of the reviews suggested because i like a harder toffee. Will definately make again because the first two batches dissappeared!

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footballgrl16

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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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