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

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.

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.

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!

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

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

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.

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!

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!

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

I've made this twice so far, exactly as written and it has turned out TO. DIE. FOR. both times! Thanks for this great recipe, I know I will use it many times to come.

This is a great recipe, however, I prefer nuts and chocolate on the top!! A hint for those of you who had this turn out like grainy sugar--you have to pay attention to the weather. In the midwest it has been very humid and warm this year. Even though I am a very experienced candy maker, I tried to make toffee 4 times this month and it 'broke'--the mixture reached 275 and the butter began to foam and separated from the sugar. I was convinced that the butter and sugar companies had changed their products. I was very frustrated at the loss of time (and $$$). I don't know any way to save it once this happens. Like any cooked candy, humidity can ruin it (like divinity). Don't make any cooked candy if it is humid, rainy, etc.!!

Absolutely the best! I got this recipe off this site about 6 years ago, and I will continue to make this year after year!

I've made this recipe for Christmas for the last 2 years, and everyone is completely addicted. It's crunchy, delicious, and so easy I'm making it RIGHT NOW and can sit here typing this review. Try it now! Okay, had to add one thing because I finally had a bad experience making this, after several times of perfect results. I actually burned the carp out of it! I had bought a new pan and it was fine for my caramels and fudge, which are stirred constantly, but I think it was too thin for the toffee, since you don't stir it. So I tried again in my old heavy pan, and it was perfect. I also addressed the non-melting-chocolate-chip problem by putting the pan of chips/nuts in the oven for about 5 minutes just as the toffee was nearing its 300 degree mark. It got the chocolate chips nice and melty ahead of time.

This recipe was awesome! I did read through the reviews beforehand and that helped. I melted the chocolate chips and put the nuts in with them. I took that mixture and poured it over the candy and it turned out pretty well. The candy is so buttery that the choc. didn't want to stick when I broke it, though. I think that next time I will cut out a little (2 tablespoons?) of the butter and put the nuts on the candy before it cools THEN add the choc. chips. I think the nuts will help the choc. stick. All around, an amazing addition to my recipe box! Thanks :)

Great recipe! The first time 2 years ago I ended up with the crystalized sugar where the butter pooled on top. I decided I had to give it another try. The 2nd try is perfection! I used a quality butter, boiled it slowly and gently, and stirred frequently. Well worth the 2nd try!

This recipe is great. I break it up and put it in tins for a Christmas gift. I also didn't bring it quite to 300 degrees, more like 280 or so. However my candy thermometer is old.

I also have made this recipe several times and get a great result each time. I use pecans instead of walnuts, (personal preference!) I use a jelly roll pan sprayed with cooking spray, and I put the chocolate and nuts on top, let it set, then flip it over on wax paper and put chocolate and nuts on the other side. I gave it to my neighbors for Christmas gifts and I just had a call from one of them who said they ate the entire bag by themself in a matter of minutes. i have to laugh at some of these reviews-use a good thermometer! Or heck, USE a thermometer! It makes all the difference