Great recipe, easy to make. The most critical variable is temperature. I agree that going above 285 degrees results in "tighter" toffee. I liked 295 better for nice hard crack crunch. Also, adding a touch more salt brought out the flavor, esp sea salt. I had a combo of almonds and walnuts and toasted them, for the win.
This recipes scales up beautifully. I multiplied it by six and it was perfect, plus little extra effort for the giant batch.
Lastly, when you cut up the pieces, you get a bunch of "cruft," which makes exquisite ice cream topping.
Was this review helpful?
2 users found this review helpful
Great recipe, easy to make. The most critical variable is temperature. I agree that going...