Awesome - I love toffee and this is the best I ever had. It wasn't as hard and didn't stick to my teeth as much as commercially prepared toffee. I was a little fooled by how much time it takes (I thought it would be quick), but takes more like 45min of constant attention. I also had always been nervous about cooking anything that requires you to get to a certain temp, but this was my first try and I had success. I do suggest only a temp of 285, as I let it get a little higher and some pieces had a little burnt taste. I used a slotted spoon to stir at first to prevent the separation of the butter, and then later on used a spatula to get the sides and bottom clean on pan. I did not stir constantly but about once per minute for about 10 seconds each time. It took about 30min of a light boil to get to the right temp; The temp goes up very slowly. I did a half recipe and poured it out on a large baking sheet, and would probably use 2 sheets if I made it as written. I used mini chips for quicker melting. Do not pat the toffee with a paper towel to remove grease, as per another reviewer, you'll loose some toffee onto the papertowel. Also, don't pat the almonds down with a bagged hand, you'll loose some chocolate - instead use the back of a measuring cup. Can't wait to make again!
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Awesome - I love toffee and this is the best I ever had. It wasn't as hard and didn't stick to...