With chopped almonds, it tasted similar to Almond Roca. Although the flavor was good, it was a bit too sweet for me. Also, the texture did not get as hard as I had hoped. It was firm, but not brittle-like. It could have been my mistake, though. After reading reviews, I learned that I should NOT have stirred the butter/sugar mixture during the boiling phase (I stirred it constantly). Maybe this is why the toffee did not set up as hard -- quite a bit of butter separated and soaked into the crackers, softening that layer. After cooling, the bottom had a layer of re-solidified oil. 4 stars for flavor, 2 stars for texture = 3 stars overall. I can understand why so many people loved this, but it is just not my personal preference. If you have a serious sweet tooth and craving that toffee flavor, this recipe delivers. Just make sure to read the reviews for helpful tips.
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