FUNKYSEAMONKEY

This was my first attempt at making toffee and it turned out PERFECT! The only difference that I did was to stir more often. I stirred about 10X during the boiling process.

I was concerned about only stirring when boiling only 2-3 times. I took it off the burner the second the temp was 285. The bottom my pan is scorched and some of the toffee is scorched too.Am I the only one who had this happen?

I need some help… after the reviews I was so excited to find a recipe that actually works. I made it exactly like the recipe called for. My butter would not go into the sugar and pooled, and it completely separated. I used real unsalted expensive butter too. Help! I just want nut free toffee pieces. I wish I could post a pic so someone could give me magical advice.

Years ago I tried to make toffee and it separated every time, wasting my ingredients and ended up in the garbage. THOSE times I stirred continually.I bought a nice new heavy 3.5 quart saucepan and followed this recipe to the letter, not taking my eyes off the thermometer and only stirring a few times after 250*. This time my toffee turned out perfectly and the toasted almonds were the perfect finish on top. I used Lily’s morsels.I’m hoping to make a few batches to give away as gifts for Christmas. Thank you!

We used to be gifted a box of commercially made almond toffee every year for Christmas and I wanted to try and duplicate that recipe. This one comes pretty darn close! I live in a humid area and cooked it to between 290 and 300 degrees and used a 10X15 inch pan, otherwise I followed the recipe carefully. It only took about 15 minutes to get the mixture up to temperature after the butter was melted. I used sliced almonds, chopped most of them and left some unchopped as suggested by another reviewer. This toffee is delicious! I'll be making it again.