Reviewed: Jan. 3, 2011

This is the best toffee I have ever had. I made these for xmas treats and everyone loved them. This one is a keeper.

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Reviewer:

shelpnl

Home Town: Midwest City, Oklahoma, USA

Living In: Scarborough, Ontario, Canada

Reviewed: Dec. 23, 2010

Please DO NOT use a 13x9 pan for this! I've always used a cookie sheet for toffees and brittles - this would NOT come out of the pan. At all. I am now trying to salvage my pan (glass pyrex). I followed the directions to a T - the only thing I changed was using pecans instead of walnuts.

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Reviewer:

Klootzie

Cooking Level: Expert

Home Town: Leonardtown, Maryland, USA

Living In: Leesburg, Virginia, USA

Reviewed: May 9, 2010

a little too crunchy

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Reviewer:

joelldunklin

Reviewed: Dec. 4, 2009

I was craving toffee today and didn't feel like going all the way to the grocery store. Browned the sugar a little before adding the melted butter, and never had a problem with separation. I did over grease the pan, and needed to let the candy drain on paper towels for a while, but the taste and the texture is just what I was craving.

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Reviewer:

Jesse

Reviewed: Dec. 26, 2008

I can't believe how easy this recipe was. Also, my first time attempting toffee so I looked at all of the comments and went with the "cook the sugar first, then add the butter" and it came out perfect. I also used chopped pecans instead of walnuts. I have already passed this recipe on to friends!

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Reviewer:

Tracy

Reviewed: Dec. 21, 2008

I had lost my old recipe and this seemed to be the closest, so I gave it a try. I've made three batches and they all turned out perfect. I didn't rush and cooking and used a candy thermometer to 290 degrees. I learned one thing in the past with toffee that I would like to pass on to those having trouble with the oil and cream separating toward the end. I struggled one year with several failed batches using a recipe that I had always made successfully. It was the BUTTER. I had bought a bargain brand that was on sale. I went back to the store and bought the good stuff and no problem. Since then, I've always used the best butter I could find for toffee, and it's turned out great.

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Reviewer:

DebbieP

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Reviewed: Dec. 21, 2008

This turns out great every time. I like to use milk chocolate chips instead of semisweet.

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Reviewer:

KELLY UTAH

Reviewed: Dec. 17, 2008

I did not add the chocolate. I love toffee on its own. After 15 minutes of stirring constantly my hand was tired. It got to 220 degrees. I thought what the heck, I like chewy caramel also, and quit. I poured it into the pan and had wonderful chewy toffee.

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Reviewer:

lenihan5

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 5, 2008

I was very disappointed with this recipe. I tried making this twice and both times the toffee looked perfect but tasted like it was burned. The 2nd time it never made it to 290 degrees yet it still tasted bad. The recipe takes way too long too.

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Reviewer:

Rebecca

Cooking Level: Beginning

Reviewed: Oct. 25, 2008

WOWWW THis is absolutely deliciuos. Im no expert and dont have any of the fancy thermometers or what not, but i managed to make them good. :D I do agree that it doesnt come to a rolling boil, just really bubby, and the color should be nice and caramely. Also i used ghirradeli (sorry cant spell it to save my life) chocolate and it melted nicely, all i had to do was spread it around. THis is soo good. It reminds me of an almond roca... mmm

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