I have made this recipe at least a dozen times. Every time I get rave reviews and everyone always requests that I make it for Christmas. It is SO good! Much better than most of the stuff you buy at the store, and that's saying a LOT because I LOVE toffee! I do have a couple of suggestions. I cut the butter in half to 1 cup and it is plenty! When I have made it with 2 cups, it was way too buttery! Then you also don't have to worry about separation. Half the butter gives it all the flavor with half the fat! Awesome! I'll take it! Make sure that it turns to a deep amber color before you pull it off the heat too or will be very sticky, almost like caramel, instead of crunchy. My sister made this mistake when she made it because she didn't have a thermometer. I don't actually use a thermometer anymore myself (I did the first couple of times), but I find that if you wait longer it comes out with more flavor and more crunch. So I would agree that you should cook it to closer to 300* instead of 285*. I also like to put the almonds in the toffee because I think it gives them better flavor. I've tried them on top and didn't care for it. I stir the almonds in when the toffee is almost done, probably about a minute left. Then I proceed to melt the chocolate on the top as directed. SO delicious!! We've also tried it with a little sea salt on top. This is a recipe I will be using for a long time. Thank you FUNKYSEAMONKEY!
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I have made this recipe at least a dozen times. Every time I get rave reviews and everyone...