Reviewed: Dec. 17, 2005

I haven't made this one yet, but it looks similar to the recipe I was using. I recommend using a candy thermometer, needs to be 310 degrees for hard crack stage. On my stove/altitude that takes about 15 min. I make it in a non-stick saucepan. After I made it a few times, I recognized what it looked like when "ready". It's been a year so I will be using the candy thermometer again. Also, best to make candy like this on a day that is not humid. Hard to find in Southeast Texas, but I've made it, so... I definitely recommend the candy thermometer though.

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MORROW2001

Cooking Level: Expert

Home Town: Sherman, Connecticut, USA

Living In: Spring, Texas, USA

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Reviewed: Dec. 11, 2005

The first time I made it it turned out nice but a little grainy. Determined to get it right I made it 3 more times but it never got any better.

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loves2cook2

Cooking Level: Expert

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Reviewed: Nov. 29, 2004

I guess I should have read the other reviews before attempting...I just threw out a double batch of this mess. Very oily, and I cooked it for MUCH longer than 15 minutes, but it never did set up. Would not make this again! Have used much easier recipes with success!

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DBELENA

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Reviewed: Sep. 22, 2003

Tastes okay, cools a little greasy.

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MPS6294

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2003

This toffee turns out perfectly everytime! Just be careful not to over-cook it. It's so rich and buttery! I won 1st place with it at our county fair! I used sliced almonds instead of slivered and also added finely chopped almonds to the top of the chocolate. This is now my #1 toffee recipe!

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FARMCAT

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Reviewed: Jul. 26, 2003

I'm actually quite scared of cooking confectionary because of the hot sugar, but this was very easy to make - I halved the quantity of butter after reading the reviews as I prefer less oil (although seems a bit beside the pont to be counting calories while making toffee!!) and it came out fine. I used a non-stick frypan and just kept cooking until it caramelised (turned brownish - about 12 minutes). I will definately be using this recipe again for christmas pressies and for school sweets-days.

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LOULOU73

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Reviewed: Dec. 21, 2002

Although the first batch I made had the oil problem noted by other reviewers I tried again and the next several batches came out wonderful. Only thing I did differently was change pans. The batch where the butter never fully incorporated was made in a non-stick pan. When I switched to regular stainless steel it worked great. Don't know if that was the reason or just coincidence but I changed from my old recipe of many years to this one for the rest of my Christmas cooking. Fast, easy and YUM! Can you say teacher gift?

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TRACY COCHRAN

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Reviewed: Dec. 15, 2002

Great Recipe. You must cook it a very long time to gain the appropriate texture, being very careful not to burn. It took a long time for mine to carmalize. If it is grainy in texture it is because it wasn't cooked to the right stage. I keep ice water next to my stove and dribble a bit into it to gauge texture. This is a "watch constantly" recipe.

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GLAD2BAMOM

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Reviewed: Nov. 28, 2002

After experimenting, here is what I figured out. The toffee turns out amazing if you do two things diffent. First, I used half the amount of butter that was called for. Second, when cooking with sugar, you have to wait for it to caramelize... that means that you should not stop cooking it until it turns into a light chocolate (toffee apple!) color that is thick and creamy. Then let it cool... it will start to harden right away. Be sure to take it off as soon as it turns the light brown color so that it doesn't begin to burn. Happy cooking!

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LCDOYLE

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Reviewed: Nov. 4, 2002

Very good & easy!!

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LISAANNROY

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Reviewed: Dec. 21, 2001

It was greasy and never did set up I made 3 pans and had to throw them all out

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REVONOCK

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Reviewed: Dec. 18, 2001

Very greasy and the sugar remained grainy even though I really cooked it a long time. I would not make it again

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Dottie

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Reviewed: Dec. 14, 2001

The toffee tasted good, however as the other reviewer stated, the toffee was soooo oily. Butter pooled around the whole pan. I wonder if the butter quantity was correct.

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CALAJAMI

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Reviewed: Dec. 5, 2001

Very easy to make with only a few ingredients needed. Although the final product tasted very good, the texture of the toffee was very oily and overall it was messy to eat. It would be difficult to wrap these up to give for Christmas.

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