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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.

Easy and very good! Will be making this several times and especially for the holidays!

I have made this recipe several times. It seems to separate and look very greasy about 8-0 minutes later, but I kept stirring with a metal whisk and only until it was almost done did it come together and incorporated all the butter. I think it had to get up to temperature. Make sure your prepared pan is right there and ready to receive the super hot mix. There's a fine line between getting it boiled to the right temperature and getting it burned. I used an enameled cast iron dutch oven and it worked perfectly!

I loved it and so does my other half. I make the nuts almost into butter. And just before I pour it out I put it in the toffer. See we have no teeth

So good and so easy used salted butter and didn't add the salt!

Very easy and worked perfectly first time. Took it to just over 300F and stirred constantly until the mixture boiled and occasionally after. Left off the nuts and added tempered chocolate to both sides. Sublime!