Whatever you do, use your candy making judgement regarding the brittle. If it is not golden in color, cook it until it is or you will have a hard time with it not being crisp. I have made toffee many times and used only the temp. on my candy thermometer. Last week when I was in a hurry(of course), I made an expensive mistake, and I knew better! However, the taste is still amazing! I also made it with finely chopped pecans. Took it to a family reunion and still had requests for recipe. This is a very good version of a classic.
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Whatever you do, use your candy making judgement regarding the brittle. If it is not golden in...