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Best Toffee Ever - Super Easy

Reviewed: Jan. 17, 2013
I just got done making this receipe for the first time. I used a 4 quart non stick pot using medium heat and stirring SLOWLY and constantly using a non-slotted wooden spoon. Just like my mother taught me years ago. No butter separation. I cooked the toffee to 290 F, it will be a little soft but I plan on giving it to my children whose chewing muscles might not be up to the task of a hard candy. I simply followed the directions for the choclate, spreading with the back of the same spoon I used to stir the toffee. The combined heat melted the morsels very nicely and the layering turned out great. I am using silivered almods, non-toasted this time. Usually I like toasted nuts, but we will see.
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