I have been using this recipe for 5 years (200 - 300 lbs). In addition to what mom2oovc said, I would like to add.
1. if you making large batches, I can do a double batch at once in a heavy bottom pot. Here are the tricks. Have the choc chips ready in pre-measured bowls. Pour the toffee equally (by eye) into the one of 2 half sheet pans with parchment paper (I drape over the 4 sides). Spread out the toffee quickly. Then sprinkle the choc chips right away. If you work too slow, the choc doesn't stick well to the toffee after it cools. Note: I tried triple batch but the toffee cooled off too quickly. Instead, I have 2 double batch going at once so I can have 4 batches within 40 minutes. I just adjust the temperature so not all batches are ready at once.
2. It is important to whisk the toffee but the most critical time is before it all comes together in a creamy like material. So, keep whisking. Thereafter, you can whisk every few minutes.
3. Long handled whisk. The toffee cooks up to 300 degrees so if you can, try to get a long whisk from a commercial cooking supply store ($15).
4. The most critical part about the cooking process is that the temp has to be over 300 (I pull mines out at 305). Otherwise, it won't be crispy. I use a thermapen for this.
5. I had a problem one year when some of toffee had really think bottom while others were thinner. I found out that my sheet pan was warped. I hammered it back so it is more even.
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I have been using this recipe for 5 years (200 - 300 lbs). In addition to what mom2oovc said,...