This is the recipe that inspired me to go buy a candy thermometer because of the easy instructions and ingredients. My first batch came out great.
I used parchment paper instead of foil so the toffee came out without any problems.
It's also important that once the toffee comes to a boil on the stove, do not over stir and leave it alone (no matter how hard it is).
I removed it around 295F like other users have suggested and the color was a light caramel color.
The taste was buttery and smooth.
Definitely a recipe I'll make again.
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This is the recipe that inspired me to go buy a candy thermometer because of the easy...