This is the best recipe for Toffee I have ever tasted. I am a huge fan of English toffee and every other type there is...except bad toffee! The recipe is perfect and yes, you do need a candy/frying thermometer. Those who complain their butter did not incorporate must have been knitting while cooking this recipe. It must be stirred all the way through and the spoon does not have to be oiled or wooden. As a matter of fact the toffee will slide right off any utensil you use because of the high butter content. I will make one slight change for my next batch, however, and that is to cook the toffee only until the soft crack stage or slightly above. I like to chew my toffee (Like a heath bar) and you cannot chew this easily. Also I toast my ALMONDS for 10 minutes in a preheated 350 degree oven before using them. Spread the almonds on the bottom of a cookie sheet and when the toffee mixture is ready, pour it over the almonds so the candy will have nuts inside and out. I also make my own chocolate from scratch and spread that over the top. YUM!
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This is the best recipe for Toffee I have ever tasted. I am a huge fan of English toffee and...