Reviewed: Dec. 17, 2012

have also microwaved this... 1 c. sugar 1/2 c. butter 1/4 c. water 1 tsp. vanilla 1/2 c. semi sweet chocolate chips 1/2 c. chopped nuts Combine sugar, butter and water in a deep 2 quart bowl. Microwave, uncovered 4 minutes. Stir. Microwave, uncovered, 4 to 6 minutes, or until candy reaches the hard crack stage, 300 degrees. Stir in vanilla. Pour onto greased cookie sheet. Sprinkle with chocolate chips. Let stand until chips are softened; spread evenly over toffee. Sprinkle with nuts, pressing them into chocolate. Refrigerate to set. When cool, break into pieces.

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Reviewer:

KRISTIG5

Reviewed: Dec. 16, 2012

yum yum yum used only 1 1/2 cups butter and sugar and a shallow 1/4 tsp salt 1/1/2 cup chic chips perfect

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Reviewer:

jlclem

Reviewed: Dec. 16, 2012

Do not listen to any of those reviews that tell you to stir constantly. As soon as butter and sugar are incorporated, leave at medium heat and let the toffee work its magic. I stir occasionally and let the mixture reach 300. DO NOT STIR FREQUENTLY, I repeat, DO NOT STIR FREQUENTLY.

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Reviewer:

letstryagain

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

Reviewed: Dec. 16, 2012

This was so easy and so fabulous. I do a lot of baking and such, and I think this toffee is the absolute best thing I've ever made. It is fantastic. I had no issue with seperation, and rather than put foil or parchment down, I buttered a cookie sheet. It was perfection!

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Reviewer:

nkw

Reviewed: Dec. 12, 2012

this is a super easy recipe!! would have given it 10 stars if i could have, 1st time making toffee and it turned out just like it should have!! if you love toffee, you have to try this recipe, so easy & so worth it!!

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Reviewer:

vickies

Reviewed: Dec. 8, 2012

Perfect recipe...i sell this for double what it costs to make it, if not more. Ive made this about 20 times already in double batches. i just add 3 drops of vanilla and stir pretty constantly, its ok to walk away for a minute,but no more. get creative, i use slivered almonds mostly, whole on the bottom and broken up ones for the top. MAKE THIS TOFFEE! easy and perfect, just need a candy thermometer!

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Reviewer:

shannon

Reviewed: Dec. 8, 2012

This toffee turned out Sooo good!! My family thought it was store bought. While making it, it took a little longer than I thought it would but overall it was an easy recipe to follow. I opted to use Ghiradelli's semi sweet chocolates and I believe it definitely took it up a notch! I think next time I may try adding some vanilla extract to see if that adds more umph. Also, this recipe makes quite a bit of toffee, so I decided to wrap it up in cute baggies and give them out for Christmas.

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Reviewer:

misssillychik

Reviewed: Dec. 7, 2012

This was the first time I've attempted toffee. I admit I did not use a candy thermometer, but just cooked until a dark amber color. Otherwise,I followed the recipe as written. We loved it. It was a tiny bit bitter, but next time I'll cook it for a shorter time and use a heavier pan as others have suggested. This is the perfect toffee texture. Yum.....my kids love it.

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Reviewer:

JoLynn

Cooking Level: Intermediate

Reviewed: Dec. 7, 2012

Made this as written and the butter pooled on the top... still tasted great though. Made the next batch but stirred it the entire time and the butter did not pool at all. Yes! Perfect!

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Reviewer:

lorlak

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Gainesville, Georgia, USA

Reviewed: Dec. 5, 2012

I have made this recipe for Christmas gifts for a few years now, it is always the hit. Definitely use a sturdy saucepan, stir constantly until it boils, then don't stir at all until it reaches the proper temp - then give it a good stir and transfer to pan. Yum yum!!!

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