It may have already been mentioned, but make sure you use a wooden spoon, when stirring after the 6 minutes. It will look significantly different than just melted butter mixed with sugar like it did when you first set the timer. So glad your surgery went so well Laura! Pin it!! That extra minute makes all the difference in the texture. If you melt too much that’s ok, it will harden again and you can just microwave it again another time for another use. Lisa. Set your timer for 5 minutes and. 3rd batch I figured I’d changed the flavor of the 2nd. It appears to me I had too much butter for the sugar. Before I finished the first batch, I started a 2nd one. I only had chocolate fall off the pieces I broke the opposite way. So what is the big deal to have to use a wooden spoon? (It gets very expensive pitching all the nuts, and Heath bits I had used for it) I think my problem (I wasn’t going to try again, until I just seen this posting) was that I didn’t use butter, but margarine, and I used a metal spoon, instead of a wooden one. As you can see, I love almonds and go heavy on them. It ended up great. Just pour it all out and give the pan a little tilt to spread it somewhat. Like I said in my post, my first batch was a total flop, but with practice it got better! I use about 2 Ghirardelli bricks per batch. I used med/low heat as instructed. I’m the 12 year old that asked a lot of questions about toffee making. Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat. Clip a candy thermometer to the side of the pot, if using. Wooden spoons are an important utensil in the kitchen and most good cooks have more than one. Thank you so much for this detailed recipe. The second tray was a bit scorched(as you warned!) I then put it on another pan. What a bummer – 2 sticks of butter gone. https://www.kidspot.com.au/kitchen/recipes/toffee-recipe/nb0uckah This recipe is made with two distinct layers, the toffee itself and the toppings for which you will need: Toffee – Salted butter, sugar, and water are boiled together to make up the base of this recipe. Thanks! Margarine does not work at ALL in this recipe. Hope that helps! It needed to be medium high for me. It won’t separate if you cook at med temp and stir until it reached crack stage. Thanks for the suggestion. If now, is very strange! Wish I had some right now! Don’t be afraid to see a little smoke start. I had never made toffee prior to finding your recipe last Christmas. Can you line the pan with graham crackers first, before sprinkling in the pecans? After the candy cooled I popped them out and dipped them in melted chocolate. Life this week has been pretty crazy. Hope that helps!! I googled it too, and it said the most common cause for separating is changes in temperature. My butter of choice is Kerrygold. And you must use a WOODEN spoon. Hi Randy! I add 1 cup of almonds to each baking sheet before pouring the toffee onto the sheet. This looks delicious. This Better Than Anything Toffee is easy to make and makes the perfect treat OR gift year-round! Yes I had use dark chocolate because my husband loves it and it worked fine . The pecan batch was great. I also use a candy thermometer. The butter melts as it heats so you can add the sugar all at once or after it begins to melt. Science can be a crazy thing! Chocolate! I turned temp down lower (was mid than low) and it all came back together. There’s a great converter online that has all that info at traditionaloven.com. Can you sub milk-free margarine due to allergies? I think it is beautiful and I love the white chocolate chips on it too. Guess what? I thought maybe you’d like to know that I’m the MASTER toffee maker right now. When saltine crackers came out in 1876, Southerners made sure they worked the soda cracker into a multitude of recipes. Perfect portion control. Just made this and followed directions exactly, it came out perfectly! I have a TON of candy recipes on my site. But every stove is different. That is the best kind of compliment. Thanks for that great tip and reminder Wendy! As an Amazon Associate I earn from qualifying purchases. I’d like to share one on my facebook page if is ok with you. They will love this. Place into Allrecipes has more than 20 trusted toffee recipes complete with ratings, reviews and serving tips. That was probably to date, the best compliment that I’ve received. This year I can’t get it too work – so I tried yours – 1st batch on med/high heat for 5 minutes and it was grainy and supersoft. Definitely doing this again. But it is not done until it has turned the color of a. I hate wasting ingredients too, especially 1 cup of butter! All opinions are, as always, 100% my own. I noticed where you inspired a 12 year old to make toffee for her friends. I have never used a candy thermometer, so I was a bit hesitant. It turned out great. Can you line the pan with graham crackers first? Cracker Toffee. I used a wood spoon, I added more salt since my butter sticks were unsalted, I added a tbsp of half and half, and what’s more, I turned UP the heat a bit. You are using butter and not margarine and using med-high heat? Jennie. Awesome!! Preheat the oven to 350 degrees F. In a mixer, beat the butter, sugar, egg yolk, and vanilla. Beat in egg and vanilla until combined, then beat in flour mixture (in batches) until dough forms. It’ll start to smoke a little and that’s when I turn the heat off. I tried this but it didn’t work. If you’d like almonds inside the toffee, not just on the top, toss a handful of sliced or whole almonds onto the baking sheet. 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