Reviewed: Dec. 27, 2008

Yum - rave reviews by the whole family! When the mixture comes to a boil don't stir anymore! I didn't use the chocolate layer and the recipe came out great. Other than that, I used pecans instead of almonds.

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sherry541

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: Medford, Oregon, USA

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Reviewed: Dec. 27, 2008

Fantastic!! I used REAL SALTED butter and a smidge of water and stirred until it got frothy and bubbly. I stirred just every once in awhile after that and it turned out PERFECT. I also heated to 300 and it turned out like almond rocka! USE REAL BUTTER, I think that's why I didnt have any butter problems that others have encountered.

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PEYTANSMOM

Cooking Level: Expert

Home Town: Morrill, Nebraska, USA

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Reviewed: Dec. 27, 2008

This toffee is INSANE!!!! Wow! I made 2 batches - one w/ chocolate and almonds on top and the other with pecans inside the toffee and chocolate on top. For my first batch I started on medium (5 on my stove) and it started to separate so I turned the heat down to med-low(3) and didn't stir as much. I just tried to "pull" the butter in from the sides gently. For the next batch, I cooked it on med-low the whole time. I stirred it a lot at the very beginning until the butter melted and was all incorporated, but then I just moved the whisk very slowly around the edge of the pan, taking about 5 seconds to go all the way around. I did this continuously for the remainder of the time and it didn't separate a bit. I used both the temp and water method to get to the right stage. In my opinion, the temp just gives you a rough idea of when to start testing it in the water (around 290). AWESOME, AWESOME, AWESOME!!! It tastes exactly like Almond Roca to me!!

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Dec. 26, 2008

I give this a 4 due to self error. I allowed it to go 15 degrees over and it over cooked (much darker than wanted). It still came out yummy, but had a more bitter taste than one shoots for. Next time, I won't take my eyes off of it for a second towards the end of the cooking time.

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Miss Wendy

Cooking Level: Intermediate

Home Town: Palm Desert, California, USA

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Reviewed: Dec. 26, 2008

I had never made toffee before and was a little worried. I followed the advise of HipHop and it turned out just GREAT! As a matter of fact I am going to have to make more as this is now my son's favorite.

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AZnative

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Reviewed: Dec. 26, 2008

Ok, I made this EXACTLY as directed, mixing almost constantly to try to keep the butter from seperating. I don't know WHAT happened. I got these little and some bigger pockets of PURE BUTTER! While the candy tasted good, their were these butter pockets!! I couldn't put this in my goody bags, but I did save it in case my family wanted to eat around the butter. I think there is just TOO much butter in this recipe. IF I were to attempt this again, I would try it with just 1 cup and see if that worked. OR, i'll just try to find a recipe that works. Thanks anyway!

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Judy Jones

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

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Reviewed: Dec. 25, 2008

Sooooo good!!! Unbelievably easy, too!! Will make this again often!

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mommygirl

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Reviewed: Dec. 25, 2008

The secret to the recipe is following it exactly. I used my heavy teflon coated 2 quart Berndez sauce pan. Use a candy thermometer and a whisk and gradually raise the stove temperature until the candy reaches 285 degrees to prevent burning. The sugar/butter combination will get foamy and turn a caramel color. The foil on the cookie sheet worked great. Next time I will use the largest cookie sheet that I have so the toffee is less thick. The chocolate chips melted well and the almonds were easily sprinkled on the melted chips. It set up quickly in the refrigerator. Clean up was easy. My family will enjoy this on Christmas day.

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PSPICER

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Reviewed: Dec. 24, 2008

BUTTER SEPARATION NOT A PROBLEM Well, it wasn't a problem for me. It did separate and I did panic. I proceeded to separate as much of the butter as I could by pouring and spooning it out of the pan. I proceeded to soak up the rest of the butter with paper towels because I really, really wanted to save the batch. I don't know how the toffee's texture is supposed to turn out - mine was brittle - but I loved it! Couldn't ask for a better outcome - especially since I didn't use a candy thermometer or do the water test. I just winged it and it still turned out great!

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bumblebee

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Reviewed: Dec. 24, 2008

Just made this toffee. I cooked until 285, poured in the pan and topped with my chocolate & nuts. Then I put it in the fridge. After about 1 hour I cut into it and it's soft? Maybe I stirred it too much? Has a great taste but didn't come out hard like normal toffee. I will make it again and cook until 300. Maybe this will result in a harder toffee.

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

YUM! this was simply delicious! I left out the nuts because some members of my family are allergic and it still tasted phenomenal! I followed the recipe exactly and was extremely happy with how it turned out.

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Sloan

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Dec. 24, 2008

I just made this for Christmas for my husband. Best toffee ever. SO easy. I did exactly what the recipe said and it turned out perfect! I did not alter it at all. Do not stir constantly! I only stirred a little bit. I did not have a candy thermometer, so I just cooked it until it was amber and guessed. Still turned out perfect. GREAT recipe!

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bakinwiththekids

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Reviewed: Dec. 24, 2008

I am a beginner when it comes to baking. i attempted this and it was easy and quick. Turned out perfectly. My plan is to give away treats as a gift for the holidays. Can't keep the hubby out of them. Might need another batch. Thanks for a great recipe. I will use this a lot!!!

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anastasia

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Reviewed: Dec. 24, 2008

Did just as the recipe said, and the toffee turned out great. Had no problems.

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Lindsay

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Reviewed: Dec. 23, 2008

Exceptional recipe! I've never really made candy before except for fudge and this Toffee turned out 100% perfect. I followed the directions exactly and neither added nor took anything out. I used a very very heavy All Clad pot, didn't stir too much, kept a close eye on it and would take it off the burner occassionally if it seemed it was getting too hot. I took the candy off the burner at about 290 degrees. I will definitely make this again.

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ALLYKATD

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Reviewed: Dec. 23, 2008

I have made this two times and the first time I cooked it until the temperature was 285 like the recipe states. It set up, but wasn't crunchy. The second time I cooked it until the temperature was 295 and it turned out perfect. Both times I used one cup white sugar and one cup brown sugar. I also put almonds on half and left the other half without. Very yummy either way.

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Melissa

Cooking Level: Intermediate

Home Town: Liberty, Missouri, USA

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Reviewed: Dec. 23, 2008

this was my first ever attempt at candy making. (i used no thermometer, i just went by the color of the toffee as it cooked) i had NO problems with the butter separating or burning. i stirred it occasionally not constantly. I did add 1 tsp vanilla, and incresed the salt to 1/2 tsp. Also, right before i poured the toffee into the pan to cool, i stirred in chopped (and skinned) almonds. The chocolate that melted on top, i left plain. IT TURNED OUT FABULOUS. almonds throughout the toffee and smooth chocolate on top.

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Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: Dec. 23, 2008

Delicious! This is super easy just like the name says. With a candy thermometer it is foolproof.

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Julie P

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

Did exactly as listed - it burned.

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franmom

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Reviewed: Dec. 23, 2008

Excellent! I have to give a GREAT BIG THANK YOU to Mom2oovc I read her review and used all her tips and finally I made toffee that turned out! I have tried at least 6 times with no success until now.

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