Well mine separated. I must have beginners luck because it turned out perfectly. I toasted a cup of whole almonds, then ran them through the food processor, so I’m sure they ended up far, far finer than intended. I was worried the butter would separate and it started to but I just kept whisking and it came together. Everyone loves it. This is just a guess from experiences I have had with my stove. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. And it only took about 10 minutes to cool completely, not 2 whole hours. The last (doubled) batch, I stirred in slow, gentle revolutions. Great trick I tried this recipe  and that peanut butter jar upside down worked really good  for me. I have heard of semi-sweet chocolate and then there is milk chocolate. Used one of the commenters trick of turning a jar of peanut butter upside down and setting by the stove. Sprinkle with chocolate chips. I love the tip about the peanut butter and wooden spoon I would have never cooked the butter and sugar that long had I not had something to compare it too. Before I added the chocolate and nuts, you could see the bottom of the pan in some spots. I prefer to add nuts only on top and not in the toffee layer. I am in the process of making a double batch of it and the only thing that I’m noticing is that it is taking a very long time for the toffee to caramelize. Like the ones they use at the fates and everything? It was fine that way. Immediately spread the hot caramel mixture evenly over the almonds. It’s the perfect gift to hand out this time of year. Made it at Christmas and gave it away I’d like to see exactly what it looks like when it’s ready to pour. Cook until sugar is dissolved, stirring frequently. Making tonight, never used sugar before so that will be new. Lastly, I think I had the heat TOO low on first batch. Many factors play into toffee. Hello, Do you think I could use a candy making chocolate? Thanks for your reply. This search takes into account your taste preferences. Then you will know about how long to watch for with your microwave. Help if you can. I’m not sure what I did wrong. For anyone having difficulty with the butter separating from the sugar mixture; make sure that you don’t make this recipe with frozen butter. I’n my impatience I wasn’t stirring enough I think so it started to separate. I followed the instructions perfectly yet after 15 minutes my butter mixture was still yellow and kept getting thicker until it was the consistency of marshmallow cream. Milk chocolate. Since some people have had a hard time with hardening, I thought I would chime in. Oh no – I’m so sorry to hear that! Finally it turned brown and didn’t have that pale sugary texture my other batches had. I make a similar recipe using a candy thermometer (300 degrees/hard crack) and no stirring. Looking for some easy recipes to make up some treats this year for Christmas. Milk is mild. I have posted this other places online and read people have had more then 12 minutes but I think that’s pretty unusual. Just wondering what I did wrong? I am giving these away at a cookie exchange and will make one more batch for a party at my house. I know that they normally use vinegar but I don't have any. These look REALLY good! My toffee turned out perfect! The Best Golden Syrup Toffee Recipes on Yummly | Bonfire Toffee (treacle Toffee), Sticky Toffee Pudding W/ Toffee Sauce, ... dark muscovado sugar, butter, water, white wine vinegar and 1 more. Love it!!!!!!!!!!!!!! Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Maybe you got it from one of my relatives . I first found this recipe from its original source and was concerned because they made it sound so difficult. Allow to cool for several hours. Thank you! It’s one of my mom’s favorite treats so I think I might need to surprise her with a homemade batch. The second time, I used a larger pan, and stirred much slower. How long will this keep. Tastes just like Almond Rocca. All of my friends and family love it! I’m not sure if you are using wet measure and dry measuring cups. It’s SO easy. About how many would you say to put in? The only issue I had was that after stirring for 15 minutes my butter started separating from the mixture after I had slightly increased my burner temp. Totally saved it! . Will definitely make again . Have you ever doubled the recipe? The color was right so i did my best to whisk quickly and then pour it on my sheet. You certainly don’t have to. Boil, without stirring, about 10-15 minutes or until a spoonful of the mixture crackles when dropped in cold water. It won’t change the toffee any if I skip that step? I’m super proud of myself for this and can’t wait for him to try the toffee. Great, easy recipe! Place into oven and bake until toasted, about 10 minutes; set aside. 2 fails 2 successful batches! Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. wooden spoon that you have been mixing it with, spread the toffee out, so it’s thinner. Not exactly what the recipe calls for, but it’ll work, and it’ll eat just fine. I also had a reader comment that she has made this twice – once with a wooden spoon and once with a whisk – and has had a successful outcome using only the whisk. You are too nice man! This recipe turned out great! (Which I do sometimes anyway as I just want the toffee/butterscotch/caramel flavor!) Your heat source may not have been set correctly. You can sign in to vote the answer. The only thing I added was maybe a tablespoon of cream – wanted to make it a little more fudgy toffee! First time making toffee. Outstanding! I may be able to help explain why some people are getting hard toffee while others are still soft/runny. http://www.tasteofhome.com/cooking-tips/candy/candy-making-tips, http://www.craftybaking.com/howto/candy-sugar-syrup-temperature-chart. Question: Followed instructions, cooked entire time over medium heat, did not have any trouble making a nice caramely substance. Let cool completely, about 2 hours. I’d gladly trade my toffee for your cake , Are you local to Seattle? Can altitude make a difference? I did not use a thermometer either. People go nuts for it every year. Medium heat…no more..no less…and never stop whisking. This is one I will definitely give a go. Total separation! Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. Use the other posters tip to make sure you heat and stir until the mixture is the colour of peanut butter. ​Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Pour mixture over sliced almonds (optional) on a buttered cookie sheet. FINELY CHOPPED PECANS! Good luck. Damn Delicious! I give it at Christmastime. Thanks for the tips! I did change from a wisk to a wooden spoon and to a heavy bottom saucepan ( which I used a skillet the first time , which is what I use for my peanut crunch and I might add is amazing! Stir sugar, butter, water and vinegar in a small saucepan over low heat until the sugar dissolves. I’m a bit upset since I just wasted a cup of walnuts and real butter neither of which are cheap these days….. Mixture should boil at a moderate, steady rate over the entire surface. FAMILY AND FRIENDS LOVE IT. It’s really easy to make. I also added 1/3 cup of water to help things mesh together. Very simple to make and my family enjoyed it. Thanks so much! Did you follow the recipe exactly as is? Sprinkle with pecans. That toffee looks amazing! I don't know any using BROWN sugar, because it's when the sugar syrup turns golden brown that you know it is done! This is the second time I’ve made this super easy toffee. Then I put on two more minutes and stirred after the first minute, and 2nd minute, and then poured it over my nuts. I always look forward to holiday baking because it gives me an excuse to bake with nuts. That may be a little bit less than the almond color mentioned in this one. I mean they always are, but b/c this is a sweet and I have a major sweet tooth, it looks especially good Love toffee so much! Enjoy!!! Oh my heavens. Oh, I have to try that. Please make sure that you cook it until it’s a dark tan color OR that the mixture separates from the pan. I let these ingredients come to a soft boil, stirring them constantly. I have Been making this toffee for the past 3 years for the holidays and in multiple batches. I increased the heat to boil and continued stirring then as it changed color, I reduced the heat and it combined again. It gives it a yummy taste, but using all brown sugar causes it to not set right. I now use better quality chocolate in the bar form rather than chips and that has worked for me. There’s no deception here – it’s simply a delicious, additive toffee recipe for everyone to enjoy . Well nuts! However, I saw the other day these pretty little toffee squares which had been made on a brownie silicone mold. I was even out of vanilla—still tasted great! She loves almond rocha and this recipe has a similar taste but is super easy to make and so delicious. Can we use sliced raw almonds instead of whole? Hard crack stage is too hard on your teeth in my opinion. Holiday baking is the best! Thanks for any input. Liquid measuring cups are not accurate for dry ingredients. I had some 90% cocao, did half with that and half with the semi sweet chips. Carefully clip candy thermometer to side of pan. While I didn’t add almonds I did mix 1 cup sugar with 1 up (2 sticks) no salt butter until my arms fell off! I kept whisking and it blended back in at about the same time as it reached the right color. I can’t wait to make it this year. Love everything on your site. Just made this last night and it turned out beautifully! I also don’t recommend pouring a sugar mixture without it caramelizing because it will result in a grainy texture. I made this over the weekend for the first time and it turned out great! Have never put nuts on the bottom but will try but I do prefer walnuts over other nuts, especially English walnuts if you can find them. I’ve been using a very similar recipe for many years. Started to separate butter at around 15 minutes. I made 2 batches and will be gifting them in cute little treat boxes I found at the dollar store. This looks delish, Chung-Ah! My husband loves toffee, but I always assumed it would be too hard to make at home! It is always best to use the ingredients listed in the recipe to obtain the best results possible. But seriously AFTER just now tasting the finished product.. hmm  I would even say the damn burn was worth it! Do you think you could use Splenda instead of sugar in this recipe? You can also check out this forum or this article for troubleshooting tips. Sprinkle with chocolate chips. I haven’t tried without, but I do believe that would work. I’ve been making it for 5 years now. Then, cook the mixture over low heat, stirring it continuously. My dad loves toffee, so this will be so great and convienient without a candy thermometer. indicated in the recipe. I decided to try toffee without a thermometer and it turned out perfectly. Also, your bowl does matter somewhat… A medium to large bowl is best, and if you have a good plastic bowl that won’t melt in the microwave, great, but I have ruined many bowls because it gets very hot, so I use a glass bowl…BE CAREFUL doing this though, you will want to wear your oven mitts when you take the bowl out. You can use any other nut that you prefer. Absolutely the easiest and most delicious toffee recipe ever. Super easy as stated & beyond amazingly delicious. So I got to the browning stage the second try…the sugar definitely separates easily from the butter. Such a great gift idea! I put a jar of peanut butter upside down next to me so I can clearly see the color. Thanks for your recipes, great photography, and love of food! If you have a sugar thermometer, it should register 138C. Thank you for recipe. It seemed to set up fine. I was happy this time. I made it for the first time and it turned out delicious. Don’t scrape the bowl! So easy and so Damn Delicious! No thermometer needed!! I agree!!!! Mary, here is a great resource discussing ideal pans for making toffee. I have been on a candy making spree and had 4 failed attempts at old fashioned peanut butter fudge. of stirring to get it to the right color and temp. Should the butter have been room temperature or can it be cold when heated? I love pecans but not an almond fan at all. Let it come to room temperature before cutting. It’s a simple process of stirring, watching and a bit of patience. Perfect combo of salty and sweet. I have made this at least once a year since 2013! I can’t stop eating it! and it was amazing! And those spectacular photos?! I leave a glass of cold water by my stove and occasionally drop a bit of the mixture in. Temp has to be exact or it’s hard as a rock or just goo. I have a bum hip..all the rest came together very well. You could use pecans instead. Lightly oil a baking tray with groundnut oil. I was concerned I would pick one too small and end up too thick toffee or conversely pick one too large and end up with thin toffee. Still have questions? Rating… My didn’t harden. Things that I did: I used the peanut butter jar trick someone mentioned in the comments. I truly love the simplicity of the recipe with no thermometer. I have a trick to share. Why would it matter? It came out perfectly! I used coconut sugar and cashews instead of the almonds. No candy thermometer or fancy gadgets needed. The chocolate gets soft if stored in a warm area. Why the almonds do I put them in the mixture. The beauty of this recipe is its ease and simplicity. some are not all real butter~. Thank you. Not Good Apple Cider Vinegar Truth : http://applecidervinegar.siopu.com/?Uvj, usually i just mix white sugar and 2 sticks of butter in a pot untill they come toghether in the middle of the pot and make a "blob". You can certainly try substituting candy making chocolate but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Will it freeze? 1 package semi-sweet chocolate chips. Thanks x. Hmmmm, it’s definitely not meant to be soft. Most of my family are not but lovers. I used a wooden spoon instead of the bendy silicone whack I used before (I don’t see how that makes a big difference), I also added more salt after reading that many people use salted butter, mine was unsalted. Tara, you can certainly substitute white chocolate chips but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. My family’s recipe calls for 1 cup butter and 1 cup brown sugar, no vanilla or salt. This is the third time making these. Glen, whole almonds are used on the bottom layer and chopped pecans are on the top layer – this is all specified in the recipe. One thing that happened with me that wasn’t clear in the recipe, and that’s the almonds and what to do with them. I.ve tried a lot of recepies but the butter keeps separating from the sugar, anybody knows why? So addictive, you won’t want to share! Yes, absolutely! I stirred with a wooden spoon in the beginning and really didn’t stir much once I had my sugar dissolved. Yes, the almonds should not change the toffee. If you are allergic to all nuts, then I guess you could just make it without nuts and I think it would still be pretty good. After browsing a bit on other sites my second batch is awesome, tastes like a Heath bar! My candy thermometer broke last night (Dec 23!!) I’m disappointed and think I can not serve it. I did start to panic around the 10 minute mark of stirring but that’s when the magic happened and now my beautiful toffee is cooling. 1 package semi-sweet chocolate chips Butter a 15 x 10 jellyroll pan, set aside. Break into pieces and store in plastic Ziploc bags. That’s what worked for me and now i’m inspired to make several more batches. I think the key is to let it get up to temperature and not over stir. The chocolate on the top of my toffee popped right off of the toffee when I broke up the toffee , was this because I let it cool for too long in the fridge? I did want to let you know that your serving size may be a little off. You must use land o lakes or other reputable butter not store brand. This ensures that I don’t burn it, but I don’t undercook it either. In an electric frying pan, combine corn syrup, water and sugar. Method. Every time I have made sure to do it right it turns out so good people eat it up. It still took over 15 min of stirring but it finally turned brown and the substance started to “pull away” from the saucepan if that makes sense, like it was wanting to thicken to a sticky goo and I got the brown color. I changed the chocolate just a bit. So I just made this recipe…twice. As always, please use your best judgment when making substitutions and modifications. Help- I made this and it turned sugary and the butter separated from the sugar, and I did everything the recipe said. I think if I made it more than once a year, we wouldn’t fit through the door! I made this recipe this morning and will be making more tomorrow for gifting over the holidays. I didn’t know Star made rice vinegar…I’ll look for it in the store! 1 package semi-sweet chocolate chips Butter a 15 x 10 jellyroll pan, set aside. I tried this just now and it does not taste like toffee at all. Mine came out perfect and it’s probably because I know the color it is suppose to look like when it’s done because of years of making it with a candy thermometer. I made Almond Roca last night for the first time, and it was easier than I had expected, too! Pour into paper baking cases in patty pan holes; Used a metal whisk for about 13 minutes, it got fluffy and started to separate, never did get brown, stayed pretty much the color of butter. Please use your best judgment for freezing and reheating. No harm; no fowl. My batch only served one. Brown sugar can be used, but half white, half brown. Thanks! So, anyhow, there it is. Avoid heat too high,  stir constantly, watch the thermometer, then immediately remove from burner. Hi there do you know the ingredients in uk terms we use grams, tablespoons etc haven’t a clue what weight a cup of butter would be thanks debs. Easy Homemade Toffee2 hours 10 minutes25 minutesChungah Rhee Just made this toffee. My toffee came out sugary I stirred for 1/2 hour Than i thought it could be the pan…It was a.Teflon pan I was using, I switched the goo into a regular pan and Bingo that did the trick! Yes No No Preference. Can I use aluminum foil for almonds and mixture. Stir til your arm hurts. Never made toffee before, do I need to use a heat thermometer? It say semi-sweet chocolate chips it does not say milk in there. The recipe is perfect. What’s the best way to store it? Did I cook the butter/sugar mixture too long? You apparently didn’t do something right! Have never attempted to make anything like this so I was very nervous. She had everything your recipe called for so we started making it. If you like Heath bars, this is the homemade equivalent. First try I had it on low medium and that didn’t work so I put it on low the second but still never browned and ended up separating. each time. Great recipe! window.adthrive.cmd = window.adthrive.cmd || []; Neither one of us have ever made toffee. Came out perfect both times i made it and that was just this week alone! Threw so many batches away before my neighbor gave me the heads up! Then keep stirring until it’s what I call paper-bag brown. The first time I made this (an never making candy before), I followed the directions and even gave it a little extra stirring. Took a little longer than the 10-15 minutes, and it did separate, but I followed the suggestions of some of the other commentators and just poured off the oil that separated out and went on like nothing had happened. if (Math.random() > 0.5) { What size sheet pan did you use? 1/4 cup water. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. how long does it take to make a grilled cheese sandwich? This is my absolute favorite toffee recipe and I don’t even dare look at another. That looks dangerously addictive. Like one of the other comments I read, I had my butter separate from the sugar. Made it for a gift, but we are definitely holding a stash back for us. Absolutely perfect and so easy. Easy Homemade ToffeeYield: 6 servingsprep time: 2 hours 10 minutescook time: 25 minutestotal time: 2 hours 35 minutesAn unbelievably easy, no-fuss, homemade toffee recipe. 1 cup sugar The toffee was soft, it did not harden the way it should have! Can toffee be made without adding the vanilla extract? Doctor dies of virus after complaining of racist treatment, Biden doubts Democratic idea to cancel student debt, Geraldo slams Trump for leaving amid COVID bill chaos, Van Gundy: 'I'm a poster boy for white privilege', Fox News host: 'It appears we have been punk’d', Boy's bout with virus led to harrowing, rare syndrome, Hip-hop stars mourn death of Whodini rapper, Teigen laments body change after pregnancy loss, Etsy seller: '2020 was one of the best years I've ever had', Undefeated NCAA darlings not happy with bowl picture, Poll: 50% of Americans see Trump as a 'failed' president. Directions: Thanks for sharing… I love toffee… This could be bad;), I don’t consider myself a baker but I did try this recipe and have to say that it came out perfect the first time !! There are no words. I also have no chocolate chips or chocolate in general, will this recipe still work out? I let the toffee sit in the baking tray after I spread it out until it isn’t tacky, then I add my chocolate, allow it to melt, then spread. I’m un-pinning your recipe and any others. I know my mom used to take mini Hershey bars and just let them melt on top of the hot candy. Somewhere I had read that using chocolate chips is why it separates. Did not turn brown till 35 minutes. It is a simple thing to make, but I personally always make it with a candy thermometer. Debbie, please feel free to use online resources to calculate ingredient conversions. Tried this and tasted amazing!! If you don’t want to do this, at least test it in ice water before taking off heat. Thank you for the post. I know some of my readers have had better results using a specific kind of pan over another so please feel free to read through the comments to see what works best for you. I have a gas stove so is it medium on a large burner or a small one? How do you think about the answers? Hi, Love your recipe, but on e question; do you let the toffee cool for 2 hours on the counter, or in the fridge? The problem with this recipe is she fails to mention caramel needs to be heated to 300 degrees F to reach hard crack toffee stage. I would suggest NOT to double the recipe if this is your first time making toffee. Super easy! My hand is a little sore from all of the whisking, but oh so perfect. 7, then 10, then 12 min of non stop stirring w/ a whisk – still no color change. Your directions and beautiful photos have convinced me to try it! Will it affect the solidity of it? I can’t wait to try it! The best toffee! The second it gets to the color of the butter, it’s done. Otherwise, watch your temperatures. Once the mixture turns into a hard crackle once dropped in the water it is done. A candy thermometer is a must. We will definitely be making this again! I do have a couple of questions. After making this, I’m sure I could have toffee every single day. Super disappointing. I also cook on a slow, steady, medium heat (even if it takes me 45 minutes on a colder day). Spread almonds in an even layer onto the prepared baking sheet. It’s extremely easy and with less ingredients. Still, I spread the toffee over them, so between the waxed paper and the almonds, I doubt I’ll have any trouble with sticking. Nevertheless, there was no trace of toffee left in the pan after that. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. I gently stir the sugar and butter continuously over medium heat until it is exactly the color of the peanut butter next to me. Will be making as X-mas gifts! I’ve even put the foil sheet on the ledge of my window to have it cool down quicker. Mine is soft it has been in the fridge for about 3 hours (maybe more) If it ain’t broke, why fix it? It sounds amazing! My first time doing it and my advice is get a good candy themomitor mine was 3 bucks and so I didnt get the Hard crack.So we have soft toffee. I can’t believe I’ve never made toffee before….just sad. Thank you so much for sharing this recipe! I have an electric stove and I bring mine to a slight boil, then come down to medium heat. Beautiful pics too! It looks delicious so I’m ready for the “challenge”. Vinegar is there to make a certain chemical reaction. This looks so easy and YUMMY. I used a candy thermometer for the first few times just to ensure the correct temp and texture for the candy. UGH. I have made a similar candy, peanut crunch and have never had any problem. Mine turned out PERFECT my husband just came in eating a piece asking where I got it. What can I make with extra left-over, baked potatoes? Adapted from The Yummy Life. Rub the top of a mixing bowl with (extra) butter. Can you use regular butter i dont have unsalted. I’ve been cooking , and baking for years never had a recipe fail like this one. What a great idea! chicscript.type = 'text/javascript'; Toffee Vinegar Recipes 229,724 Recipes. This should take about 4 minutes. We might be able to work that out! DirectionsPreparation: 10 min › Cook: 20 min › Ready in: 30 min. I’m allergic to almonds are they necessary? 1 1/2 cups sugar. I used sliced almonds and did a double batch of them. Let harden a few minutes then sprinkle chocolate chips over candy. . Time. document.head.appendChild(chicscript); Cook over medium heat, stirring until the butter is melted. I’ve made this recipe many times, a few have failed. I’ve done is several times, and it come out perfectly. Has anyone made it without the almonds and pecans? 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Find it yummy would work back on the parchment paper for an hour but it worked how turns... Commenters trick of turning a jar of peanut butter next to me so long to closely... Butter fudge.. worked perfectly wondering what size baking sheet, or should i made. Hey, i don ’ t undercook it either i made it and my,. Good thing i see missing is the best tasting toffee ever followed directions completely taste. T comment much on blogs, but i just wasted a cup of chocolate chips in an even.. Vinegar recipes 233,641 recipes batch at a time for it to harden/cool a bit to oily. Cool on the stove d tell you about my recipe oreos to another sure if you have complete control the! At a moderate, steady, medium heat times trying different things until i tried to cheap out the.