I followed the recipe, but halved it, and used 1/4 of the total sugar as Splenda (leaving another 1/4 for white and 1/2 for brown). It tastes fabulous, but the butter separated in quite a few places. That's really no big deal because you break it unevenly anyway. It did leave the toffee very greasy though. I tried wiping it with a paper towel, and also rinsing then wiping. Neither really made a difference. I am hoping it will sort of dry out after a while. We shall see. I would also sprinkle the nuts on top afterwards or perhaps mix them in before pouring. I spaced them out nicely on the pan first and pouring the toffee on made a lot of clumps with tons of nuts and a lot without any. Not perfect physically, but the taste and texture are great.
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I followed the recipe, but halved it, and used 1/4 of the total sugar as Splenda (leaving...