Reviewed: Oct. 19, 2009

I followed the instructions in MommyFromSeattle's review, and it turned out fantastic! I may never have to buy another Heath bar!

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Nubbs180

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Reviewed: Oct. 16, 2009

I have never made candy before and this was my first attempt. According to instructions I was supposed to butter a 10x15 pan, which I did. When I poured the candy, it did not fill the whole pan, only about half of it. I didn't try to spread it any thinner. After about a half hour of cooling, i noticed liquid butter all over the pan. I removed the candy which was pretty firm then to a cooling rack and placed the cooling rack in the fridge to finish setting up. About an hour later the chocolate was firm and we broke the candy into pieces and despite the minor mishaps, it tasted excellent! Even my kid's dad who isn't a toffee fan tried it and he actually liked it! I just thought it would make a larger amount based on the size pan called for and didn't expect the pools of butter.

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Tammy S

Cooking Level: Expert

Living In: Roy, Utah, USA

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Reviewed: Sep. 28, 2009

This was such a great, easy recipe! It turned out perfectly with just a couple small changes. I only used 3/4 cups of butter, which worked wonderfully. (I think it would've been too greasy if I'd used the full cup) I had a candy thermometer on hand, but just used my intuition. I waited for the mixture to turn that caramel color, and just when it started to smell like it may be starting to burn, I removed it from heat and poured onto my prepared sheet. (My thermometer read 250... so it's good I didn't wait for it to say 300 like the other reviews!) Also, I chopped the almonds and stirred them in the mixture, as well as sprinkling them on top of the chocolate. Lastly, I used chocolate almond bark, and had no trouble with it binding to the toffee. It turned out so well! I can't wait for the holidays!

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tesstupp

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Reviewed: Aug. 21, 2009

I LOVE hard toffee. I used dark chocolate instead of milk. It was perfect but does take a long time to make. It took me a long to get the toffee temperature up to the "hard ball point". I believe around 275F. It was totally worth it.

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buyo

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Wow, this one was a drag. I tried twice to make this and both times ended up with a mess of a mixture that would not change color or set up the way other candy recipes have. A lot of ingredients and time wasted. Not a summer recipe, I guess.

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joyce

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Reviewed: Apr. 30, 2009

Dissolve the sugar first. Some said half the butter, some said all the butter. I compromised with 3/4. It turned out delicious, but still very buttery. I drained quite a bit of butter off that just didn't mix in . Instead of mixing the nuts in, I sprinkled them on top of the chocolate. I did part walnut, part almond and part no nuts. They were all delicious.

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fluwoebers

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Reviewed: Apr. 17, 2009

I love toffee but I finely chop pecans instead of the almonds which I sprinkle on top of the chocolate. I use three Hershey's milk chocolate bars in place of the chips. I lay the milk chocolate bars on top of the hot sugar mixture in the jelly roll pan. They melt within a minute and I just spread the chocolate to completely cover the sugar mixture. I immediately generously sprinkle the chopped pecans on top. It tastes just like Butter Nut Crunch which I love!

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Donna

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Reviewed: Mar. 12, 2009

Super easy and so delicious. I used pecans and dark chocolate chips, just perfect.

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NANSYPANTS

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

Everyone raved about this recipe. They could'nt believe it was homemade! I cut the sugar to 1 cup though and it turned out great. I used a candy thermometer and waited until it boiled down and thickened.Iit is vital to let it reach 300 F and to not let it exceed 320 F. Hope it is helpful. Also, once you put the chocolate down, wait a minute until it is softened before spreading.

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sarahlh

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Reviewed: Feb. 13, 2009

I was expecting chewy toffee, but this was still delicious! I used 1/2 cup of butter and no almonds or chocolate chips but it made a wonderful birthday present for my friend. I blotted up the excess oil with paper towels.

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Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

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Reviewed: Jan. 30, 2009

This recipe didn't work for me. Didn't look anything like toffee. Maybe I did it wrong.

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Krystal

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Reviewed: Jan. 28, 2009

Excellent! Rave reviews everywhere I took it. It's easy but a little tricky. Be sure to watch for that golden, even dark golden, color. I stopped at 310 degrees. I put walnuts on top instead of the almonds inside. Also I lined the pan with parchment for easy removal.

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Anne R.

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Reviewed: Jan. 19, 2009

This recipe's addition of a little water made all the difference for me in terms of turning into toffee and not a crystallized mess.

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Bridgett_B

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Reviewed: Jan. 18, 2009

This recipe is easy to adapt to what you have on hand... I had no almonds so I left them out. I had a couple of Hershey Bars left over from Halloween so I used them instead of chocolate chips. I had Imperial margarine instead of butter. Tasted great to all of us. :>

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JacquelineAnn

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Reviewed: Dec. 25, 2008

Can't really rate this...was not difficult to prepare but when breaking apart, the chocolate separated from the toffee...

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RLHARMON

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Reviewed: Dec. 18, 2008

This is an excellent recipe with ONE IMPORTANT exception. You must add a tablespoon of corn syrup. This will keep the sugar from crystalizing and making the toffee grainy. I tried this recipe twice with the same problems as many other reviewers - oily, globby mess. My third try I added the corn syrup and it worked perfectly. Good luck!

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Brian

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Reviewed: Dec. 18, 2008

I'm revising my review....I took another person's advice on here and used all the butter and added 3 tbs of water and 3tbs of corn syrup. It was the corn syrup that helped with the grainy texture. Once the sugar was dissolved, I put in my candy thermometer and let it go. DO NOT STIR AT ALL! I let it cook until 290 and it came out perfectly.

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SUE320

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Reviewed: Dec. 17, 2008

i was munched out and made this. Splendiforous!

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snexgib

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Reviewed: Dec. 17, 2008

I was really hoping for the best when I made this toffee. I followed instructions to a "T". I stirred non-stop until the sugar was golden and nuts were toasted and toffee mixture still turned out very grainy/chewy. Once I spread the chocolate on top, I placed in the fridge overnight to speed up the hardening process. While the toffee did harden, the grainy texture was still there. We had to throw it out. Now maybe there was something I did wrong, but after comparing to other toffee recipes, I think this one may be too sugary and perhaps lacking additional instruction.

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higherlovetx

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 17, 2008

I followed the directions and wasn't that impressed. The first thing my husband said was, "It looks funny". And it did, I cooked it and checked the temp, but it stayed a very light color, not the deep caramel color we were looking for. It tasted ok, but it did not have the deep buttery taste either. Mabye becuase it was white sugar instead of brown? I won't give it as gifts like I was going to. I will probably send it with hubby to work, they eat anything. I will keep looking for another recipe though.

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