Reviewed: Oct. 14, 2009

yes, please. ;) so addicting! everyone i've ever had try this can't stop eating it!

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Bethany

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: May 12, 2009

I have made this recipe more than 10 times with great success. Follow the directions EXACTLY, unless you want to change the type of nuts. The chocolate chips WILL MELT if you place them on the bottom of the pan and pour the toffee on top. ENJOY!

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Lia

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: May 7, 2009

Really yummy! I didn't survive the night. *resist the urge to stir the mixture when it begins to boil*

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jovi16

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Feb. 12, 2009

please help. can i still make this without thermometer? i tried it today and when i poured it into the tray, the butter separated from the toffee, yuck. is there an average time to cook over medium to reach 300 degrees? thanks!

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Shabbos Queen

Cooking Level: Intermediate

Home Town: Amsterdam, New York, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jan. 8, 2009

This toffee was great the second time I tried it...the first time, my butter seperated and it was horrible. I read through several of the reviews and took some of their advise and the second time, it was great!! I used name-brand butter to keep it from seperating and added 2 tablespoons of Karo Syrup to make it more smooth...worked out great!

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TheWinterWife

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

Oh My Gosh!!!! They are Awsome. The only thing I would change is only adding 1-1 1/2 cups chocolate chips instead of 2 cups. I spread the chips pretty evenly & still some pieces were too chocolately. And I love chocolate. Also, pour the sugar mixture quick, its sets so fast that it wont spread on its own & if you spread it w/ something, its looses its beautiful shine & looks dull.

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gina

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

Wow, what a delicious toffee. I made it on boxing day and we thoroughly enjoyed it. I don't have a sugar thermometer and checked it the old fashioned way in a saucer of water and it turned out brilliantly. Thanks.

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BevB

Cooking Level: Intermediate

Living In: Alberton, Gauteng, South Africa

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Reviewed: Dec. 25, 2008

To make it TRULY Melt-in-your-mouth, add 3 tablespoon corn syrup and 3 tablespoon water to the butter before cooking. The corn syrup will stabilize the sugar and prevent graininess. The addition of water also helps the butter melt to produce a smooth, melt in your mouth toffee instead of the undesirable 'stick-to-your-teeth' feel. I received this toffee trick from a caterer and it truly works. Try it. (I also make just half the recipe: 2 sticks butter, 1.25 cups white sugar, 3 tablespoons each of water & corn syrup. Add 1 tsp. vanilla after mixture is done and off the heat.)

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 25, 2008

I don't make this particular recipe,I have one that is simialar and end up making 10 batches or so each season, but after reading the reviews about the butter separating, I will tell you what I've found is that if you use an inexpensive brand of butter that will happen. I always buy the "good" butter to make candy and have never had a problem with it seperating...hope this helps...

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lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

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Reviewed: Nov. 9, 2008

Best Toffee Ever!!!! I made this last year for Christmas...everyone has requested that I make it again this year!

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Keri

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Sep. 23, 2008

This was pretty good. However, next time, I would definitely put the chocolate on top of the toffee. I left out the nuts.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2007

Well, I am certainly not a chef but, so maybe I did something wrong...not only did I burn my All-Clad pan :-( But, all the smoke detectors in my house went off and the fire department showed up!!! My house stunk for a week. I will NEVER try this again.

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csb

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Reviewed: Dec. 16, 2007

Simply fantastic!! Very addicting. This went over very well at our Holiday party. I did leave out the nuts because I don't care for the. Our family couldn't get enough of this.

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Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Dec. 13, 2007

This is absolutely wonderful candy!! Make sure you make it on a cold, clear day. I live in the South and my first recipe was a disaster because of the humidity. I top with crushed almonds for a different taste or milk chocolate for a different taste! Highly recommend!

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Cathy C.

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Reviewed: Dec. 13, 2007

I make this every Christmas and am asked for the recipe every time I make it. It is easy and delicious. I do have to use a copper bottom pot to avoid burning. Karen-Naomi

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Karen-Naomi

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Reviewed: Nov. 19, 2007

Excellent! I used mini chocolate chips and it worked great. Will definitely be making again.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Nov. 18, 2007

This was my first time making toffee, ever. It was pretty simple and I followed the recipe pretty well. I did make some minor changes. I chopped up my chocolate chips since I read some were having a melting problem. I also used pecans instead of walnuts--just a personal preference. The last thing I changed is I did pour the toffee on a sided baking sheet. It makes the toffee thinner. I will try to post a picture so you could see how mine turned out for a beginner.....took them to church today and got lots of raves. Will definitely make again.

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juliee

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

This recipe is FABULOUS! So easy to make, I just let it boil then walked away and checked on it periodically. I did use almonds instead of walnuts and only 12 oz of chocolate chips which still seemed more than enough. I took the toffee to work with me and got rave reviews! Everyone wanted the recipe! I'm DEFINITELY using this for holiday gifts!

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GREENDAYCHICK2

Cooking Level: Expert

Home Town: Belton, Texas, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Nov. 6, 2007

I MAKE THIS EVERY YEAR INCLUDING THIS ONE... YOU MUST STIR QUICKLY AND DONT USE A SPOON THAT WILL MELT, AS SOON AS IT HITS THE RIGHT TEMP, POUR INTO PAN.. BUT I DO SUGGEST MELTING THE CHOCOLATE CHIPS A LITTLE IN THE MICRO.. IVE ALSO USED DIFFERNT TYPES OF NUTS, AND YOU CAN ALSO MAKE THIS WITH WHITE CHOCOLATE AND PIECES OF CANDY CANE! WHAT A TREAT!! MY WHOLE OFFICE GOBBLES IT UP!

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TIPPYLOO

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Reviewed: Feb. 9, 2007

It was so good and decadent, it made my teeth hurt. Amazing recipe and will definitely make again!

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Elizabeth M.

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