Total TimePrep: 10 min. Cook: 25 min. + cooling
Makesabout 1 pound
Love this recipe, so easy to make and modify! I made it at Christmas and didn’t quite get it to 290 so was a little bit chewy and that was a Hit!! It’s popular with my family and friends! Tonight I used cashews as I didn’t have almonds!
Never made toffee before and this was quick and easy!
I can’t make enough of this toffee!!! The only things I did different were, I used chopped pecans, put them in the pan first and poured the hot toffee over them. I also used different flavored chips in a couple batches, like butterscotch, etc.
Most toffee recipes call for baking soda to get the airy crunch.
This is because the toffee needs to go to at least 290 to even maybe 300 degrees on candy thermometer. Any time your doing things like toffee or peanut brittle it should reach hard crack temp. Otherwise your candy is too soft.
This does not deserve even one star, waste of money and time. Someone needs to look into this recipe at Taste of Home, do not get hard at all, so mad
ok its hours later-I won't make this again-too sweet, all we taste is sugary sweet, no snap from typical toffee, I'm sorry to report this but it won't go to work tomorrow nor will the coconut snowballs from this link either-disappointed lady here
Wow! Super easy & oh so tasty! I melted the butter, added 1 1/2 c sugar & 1/2 c brown sugar, corn syrup & water. I took it up to nearly 300 degrees, waiting until it was a rich light brown color. I pored it over chopped pecans. Waited 5 minutes, then laid the chocolate on top to melt. I then sprinkled about 1/2 tsp sea salt on the chocolate. I crushed another 1/2 c of pecans in a bag and sprinkled them on top after spreading the chocolate. Too bad I'm giving this batch away. Too easy not to make another batch, tho! Highly recommend!
DO NOT WASTE YOUR TIME OR INGREDIENTS ON THIS. THE RECIPE IS NOT RIGHT!! THEY SHOULD REPRINT IT WITH THE RIGHT INSTRUCTIONS.
Looks like the Better Homes & Gardens version from the 50's. That is good stuff!The instructions in that old cookbook are much more clear and complete.