Made this recipe 7 times, and it has worked out 2 times, and when it worked it wasn't that great. If you insist on making it, i have a lifesaver suggestion to save the ingredients if the toffee doesn't work out. But first, I want to describe the results. As toffee goes, it should be hard candy. But this toffee was not so much hard, as it was semi-crumbly, or like crystalized sugar. During cooking, we would pass the caramel stage (soft ball in a cup of cold water), and reach the hard candy stage (threads in cold water), and immediately some of the butter would separate itself. If you insist on making it anyways, DO NOT PUT THE CHOCOLATE AND NUTS ON THE BOTTOM OF THE PAN. This way, if the toffee does not work out, you don't throw out the chocolate and nuts too. It is far easier to use a cookie sheet, sprayed with pam, and pour the toffee in. In a separate bowl, microwave the chocolate until smooth, and pour OVER the toffee, and then cover with nuts. good luck.
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Made this recipe 7 times, and it has worked out 2 times, and when it worked it wasn't that...