Reviewed: Mar. 9, 2012

This recipe is amazing, but you should definitely read up on how to handle sugar if you aren't familiar with it (it's not that hard, there are just a few tricks). Speaking of tricks, I tried the one that MommyFromSeattle tried, but I replaced the corn syrup with molasses. I also sprinkled a little coarse salt in the pan along with the nuts (candy, chocolate and salt is always an amazing combo in my books). The recipe turned out perfectly! My only regret was cutting the recipe in half instead of making the full batch. Two huge thumbs up from me!

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Reviewer:

lisaonthelakeshore

Reviewed: Feb. 29, 2012

according to one reveiwer, I added 3 TBS each water and corn syrup to the HALVED RECIPE-mind you that his calculations for 1 1/4c brown sugar were spot on- adding them along with the rest of the ingredients, made for an addictive recipe! THANK YOU FOR SHARING!!!! Everyone is mad at me for making them fat, but I never thought I'd be good at making candy so I keep making it!!!

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Reviewer:

~Marianne~

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

Reviewed: Jan. 22, 2012

Melt In Your Mouth Delicious! Loved using 1/2 brown and 1/2 white sugar as called for. I'm sure this would be delicious with any nut topping. I have made this with roasted almonds and salted roasted almonds and both were incredible! I wasn't sure about laying the chocolate down first as others noted it did not melt smooth so I put the toffee down first, waited about 2 minutes, then sprinkled with the chocolate chips and let them sit for about a minute to soften and melt and then smoothed it out with a rubber spatula and then sprinkled the crushed nuts onto the chocolate.

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Reviewer:

Linda (LMT)

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Dec. 19, 2011

Very buttery, and great tasting! I did think it was too thick, however, prepared in a 9x13 pan. Next time I make it I'll use a jelly roll pan and use more chocolate to accommodate the larger surface. Also, I didn't place chocolate on bottom of pan - sprinkled over top, waited a few minutes, then spread out after the chips had melted. I'll definitely be using this recipe again!

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Reviewer:

Cheryl

Cooking Level: Intermediate

Reviewed: Dec. 18, 2011

Thanks for all the reviews. I made the toffee twice and came out great both times. My only concern is how to store the toffee once you break it up. It seems to stick together at room temperature. Any help would be appreciated.

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Reviewer:

Mary

Reviewed: Dec. 17, 2011

I've made Toffee for years. Can't find my recipe, so thought I'd just try a few from this site, since I find so many good recipes here. This is my 2nd Toffee recipe to try and I had to really work hard not to stir while the Toffee was boiling (other recipes tell you to stir), and it only took 20 minutes for mine to reach the hard crack stage. It was so easy, and delicious! I did use a cast iron pot to cook in rather than the stainless steel I made the 1st batch in. Can't wait to make another one! Oh, I did place the almonds (after roasting) on the cookie sheet before pouring the hot Toffee and placed the chocolate chips on top of the Toffee and spread after a few minutes. I then topped with crushed alomonds for that Almond Roca look. Thanks!!

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Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

Reviewed: Dec. 10, 2011

I followed the directions, exactly and at about 290 -300 degrees, the mixture got pretty black. The bottom of my pan was totally ruined. What did I do wrong?

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Reviewer:

Sally

Reviewed: Nov. 3, 2011

Made this recipe for the first time, used pecans instead of walnuts, used choc. almond bark instead of chips, added some nuts right into sugar mix, & 1 teas. salt right before pouring onto pan. Need patience not to stir while waiting for mix. to come up to temp. Very good, everyone LOVED it!!!!

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