Three important keys to making this a 5-star success: #1 - Add 1/2 cup water to the recipe at the beginning. #2 - To keep the oil from seperating from the butter, stir CONSTANTLY all in the SAME direction. Example - only stir clockwise. I know it sounds strange, but I have only had one batch seperate in 24 years of making it and it was because I didn't pay attention to how I was stirring it. #3 - To keep the chocolate from popping off the candy when breaking, wait until the candy has cooled enough to be comfortable to touch with your wrist and then spread with MELTED chocolate. Let it cool at room temperature. I have made a similar recipe as this for 24 years. Mine includes 1/2 cup water and uses milk chocolate. Before cooking the candy, I spray a large cookie sheet with pam and then sprinkle it with 6 oz sliced almonds. I start the candy on high (throw everything in at the same time) and then turn it to medium high after it starts boiling. It takes approximately 12 minutes from start to finish. I don't use a candy thermometer but wait until it's smoking quite a bit before pouring it out. If your toffee doesn't have a rich taste, you need to cook it a little longer.
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Three important keys to making this a 5-star success: #1 - Add 1/2 cup water to the recipe...