Yum! This got rave reviews. I opted to make it thinner, but more brittle (cooked it until it was quite dark brown), added vanilla extract and a little extra salt, pretoasted the almonds, and also put almonds into the pan so the almonds were both 1) in the toffee and 2) on top of the chocolate.
The tips I got from other reviews that helped a lot:
Heat on medium heat only, err on side of cooking too slowly. Should take 20 mins to get to 285 degrees (for softer toffee, or 300-310 for harder toffee), otherwise you are going too fast. Heating slowly also will help you avoid having the butter separate from the sugar (which several other reviewers said they had problems with). Drop toffee into ice water to test if it's ready, should be brittle. Use heavy bottomed pan. Stir only occasionally. Use wooden spoon for even heating. Chilling should take 45-60 mins. If necessary, pour/wipe off extra oil off before adding chocolate to help it stick.
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Yum! This got rave reviews. I opted to make it thinner, but more brittle (cooked it until it...