Great recipe, but the directions could have been a been more clear for those of us who are first time candy-makers. First off, it took much longer than 15 minutes from the point of boiling until the deep amber/caramel color. I was fearful of burning, so perhaps I cooked at a lower temp than I should have. I used Reynold's Release foil, so there was no need to grease it. Once the toffee was poured into the pan, I wasn't sure if I was supposed to pre-melt the chocolate before spreading. Following the directions, I sprinkled the chips on top and was horrified to see them sinking into the hot toffee. I decided to spread with a spatula anyway and it was then that I realized the melted chocolate just skims over the top. I don't suggest you use baggies on your hands to press nuts in...it actually smears the choc and makes it look messy. Simply sprinkle nuts right away when the choc is still soft and they will stick once chilled! Great recipe, thanks!
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Great recipe, but the directions could have been a been more clear for those of us who are...