This was definitely a two person job! As suggested by other reviewers, I added a cup of sugar (so, 2 white and one brown) to balance out the excess butter- this worked quite well. I didn't have to soak up any excess at the end this way, as I had to do with a previous batch with the 2/2 ratio. It heated evenly and incorporated well; I used a le creuset dutch oven, nice and heavy, and a wire whisk. For the nuts I used salted mixed nuts (macadamia, cashew and almond) chopped- the salt was a nice counterpoint to balance the sweetness of the candy. One note (and this is no fault of the submitter, but a tactical error on my part) because I added a cup of sugar, I should really have used a much larger cookie sheet to allow it to spread out evenly- thus, my edges of the cookie sheet had the consistency of heath bar, and the center the consistency of praline. For flavor, and for ease, this truly deserves 5 stars, but the butter sugar ratio error made me rate it a 4. Just the same, I will make this over and over, and I'm grateful for the recipe!
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This was definitely a two person job! As suggested by other reviewers, I added a cup of sugar...