Thank you so much for trying my recipe, Debbie! I’m so glad it was such a hit! If yours was a little darker you may have just cooked it a touch more. 🙂

My toffee came out quite a bit darker than yours (not burnt or bitter at all — just deeper in color), but the crunch and flavor are absolutely perfect. I used organic cane sugar from Costco, so I’m wondering if that made the color difference? Or maybe I cooked it just a tiny bit longer and got close to the edge of “toffee danger zone” haha. I was using a meat thermometer that is supposed to be good for any food type, but I took the pot off the burner when I saw the number climbing past 311. I didn’t want to know the number that it was going to land at after that. Oops – mom life!

Either way, the kids are in awe of my skills, so thank you for that! This was the perfect recipe to make with my 9-year-old while teaching him how fun homemade treats can be. My littlest even asked if he can take some to his teacher tomorrow. We sprinkled half of it with crushed candy canes from the holidays — so good!

Hi Erica! Candy can be a bit trickier so while it will work, unless you are an experienced candy maker I generally don’t recommend doubling it. 🙂

Hi Susan! It could have been butter in the toffee from the toffee being cooked too quickly or on too high of a heat. It can also happen if the toffee is cooled too much before adding the chocolate. 🙁

Hi Shannon! You could certainly toss some sprinkles on top of the melty chocolate. 🙂

I’m so glad you enjoyed it, Kimberly! I have storage instructions in the post just above the video. 🙂

I’m so glad this one worked out so well for you, Breanna! 🙂

In search of a better recipe, I stumbled upon this one. AND IT TURNED OUT AMAZING THE FIRST GO. The directions and portions were just right. I ended up with a perfectly-golden, buttery crunch. I melted the butter on low and slowly brought up the heat in increments as I stirred. Then, per the directions, waited until hard crack, added vanilla (YUM-the other recipe didn’t have this), and WAITED a few minutes to add the chips. This is key so they don’t sink into the molten sugar lava!! I also don’t have a 9×9 pan so I used a 9″ cake pan and it turned out totally fine!

I’m so pleased with this recipe that I’m making another batch today and saving this in my recipe file for next year!

Hi Cee! I wouldn’t recommend it as it could change the end result. The molasses in the brown sugar can complicate things a bit.

Hi April! Go right ahead, many people make my recipes and sell them at farmers markets, bakeries, and even restaurants! As long as you aren’t selling the recipe itself but are selling the baked good you made from the recipe, you can absolutely do that! Best wishes with your new endeavor!

Hi Paulini! I typically use unsalted unroasted almonds here, but you can use roasted nuts if you’d like. I would stick to unsalted. 🙂

You also cannot substitute the butter for grass fed.

Hi Whitney! Unfortunately, it sounds like you are heating it too quickly. 🙁

the worst toffee recipe I’ve used. I attempted this 4 times and the butter and sugar separated every time before the mixture was hot enough