In a final attempt to save it I tilted the pot 45 degrees or so and folded the caramel and within a few minutes the oil was reabsorbed into the caramel. DISASTER. Also my receipe said to mix the almonds with the syrup mixture. I didn’t know Star made rice vinegar…I’ll look for it in the store! The first couple of times can be challenging. Damn delicious doesnt even begin to describe this! I used no nuts. Will it affect the solidity of it? The thicker the better, right? All I have are the large restaurant sheet pans. Bring it to the temperature required which I think was mentioned at 300 degrees. I read it’s because we try to cut it straight out of the fridge. Hard crack stage is too hard on your teeth in my opinion. It is a type of chocolate chip that you could find at your local grocery store. what did I not do correctly? Mine does too! I always look forward to holiday baking because it gives me an excuse to bake with nuts. Please use your best judgment for freezing and reheating. Glen, whole almonds are used on the bottom layer and chopped pecans are on the top layer – this is all specified in the recipe. Will definitely make it again . Get full nutrition facts and other common serving sizes of Plain Toffee including 1 piece and 100 g. I’m planning on trying this recipe soon because it looks DELICIOUS and I love toffee! Use your favorite nuts to top the cookies. I like that I don’t have to use a candy thermometer to make it. I can’t believe I’ve never made toffee before….just sad. I’ve made toffee the last few years and the peanut butter tip is great…I always struggle with thinking hmmm is that dark enough also I always use a wooden spoon to stir…it was a tip given to me a few years ago and it never fails…seems to keep sugar and butter from ever separating. A neighbor of theirs brought over a small bag of homemade toffee today (Christmas Day). Made this today for part of a Father’s Day gift and it came out delicious! Should it be bubbling lightly! i was making this on medium heat, in a heavy 2-qt pot, stirring with a flat bottom wooden spoon, it was taking longer than 7-10 minutes to get caramelized, but just when the color was just about right, the butter all of a sudden separated. I don’t ever bake..but am going to have to repeat this one, its almost gone!!! Is this right?? Hope that helps! Still, I spread the toffee over them, so between the waxed paper and the almonds, I doubt I’ll have any trouble with sticking. It was easy, damn delicious, and an encore is in the works tonight. I leave a glass of cold water by my stove and occasionally drop a bit of the mixture in. I tried this recipe twice but it won’t brown and the butter separates from the sugar. I doubled the recipe so it took a very long time for it to start to brown (30 or 40 minutes). The only thing I change is to melt the butter before adding sugar, vanilla, and salt. Since some people have had a hard time with hardening, I thought I would chime in. Would this receipe be considered gluten free? The toffee may have already cooled and hardened before the chocolate was added. Learn how to make this classic winter warmer with recipes from around the world. Was it supposed to be brown sugar? I made this recipe this morning and will be making more tomorrow for gifting over the holidays. They were more soft then whole. Quick and easy recipes made with everyday ingredients that are guaranteed to please the pickiest eaters. Very simple to make and my family enjoyed it. BE PATIENT IT’S WORTH IT. Guess you have the touch – or not! Excellent It’s a simple process of stirring, watching and a bit of patience. I followed your recipe to the letter and it came out perfect. Place a sugar thermometer or digital cooking thermometer in the pan, then turn up the heat and boil … Like one of the other comments I read, I had my butter separate from the sugar. 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