Suggestions... Line the sheet pan with parchment paper... I can taste the aluminum foil... Place chocolate chips in a food processor and form into a rough "powder" then, pour them in the sheet pan lining the bottom evenly... Then add the almonds evenly poured over the powdered chocolate chips... THEN pour the hot toffee... The hot toffee instantly melts the chopped chocolate chips and the almonds are evenly distributed in the toffee... Love the toffee recipe...
THANK YOU SO VERY MUCH FOR THIS RECIPE, I HAVE MADE IT SO MANY TIMES!!! THIS HAS BEEN A GIFT THAT PEOPLE ACTUALLY ASK FOR!! IM ON MY 4TH BATCH NOW...CHRISTMAS GIFTS!!! ❤❤❤❤
I've made this recipe 3x's now, came out PERFECT every time!! EVERYONE loves this, hence, why I'm on batch #3!!! I wish I could post the cute candy Valentine's day bags I made!!! Thank you so very much for this recipe and post!!!!
One tablespoon of corn syrup and you can stir. I make candy for a living and my butter almond coffee never has water in it and the butter goes in all at once with the sugar.
@cryptameria You can use glucose syrup in place of corn syrup, its does the same thing, prevents crystal reformation. It easy to make if you have a candy thermometer. I make my own every year and use it in pecan pies, caramels, toffee anything that needs corn syrup. Theres good recipes on here that show you how to make the glucose syrup. Its literally sugar and water ❤❤
Not for a living but I make at least 10 batches every Christmas. I use the corn syrup, every thing goes in at once and I stir it ! Perfect every time, people always tell me to sell it, but it is a gift to friends yumm I use toasted slivered almonds
Hi! You sound like the experts in making toffee. Help? I've been trying to make Christmas crack to no avail. I always end up with melted butter and melted sugar separating. I've followed instructions - melt butter 1st then add brown sugar or put then in together, boiled for 3 mins., used a thermometer...still doesn't work. I live in a tropical country. Does this matter?
@@monettesantos1799 I don't use crackers. I use 1 stick of butter to 1 cup of sugar to 1 or 2 tablespoons of glucose syrup. You can go up, just use that ratio. Having more sugar than butter ensures no seperation. Must cook to 300° for toffee otherwise it will be soft.
@@src3360Hello, She wasn't saying she uses crackers. The recipe is called Christmas Crack.. I think its like English Toffee, which is why she is asking in this video... Hope that helps 😊
Hi there!! Im a diabetic and want to make this!!! Any suggestions? I will be using swerve granular. Also, what about making 1/2 batch? Would i cook as long adding 1/2 stick at a time to = 2 sticks or not possible?! Im excited!!! Also, i have a glass top, so like 3 or 4 for med heat??
Sure! It's available on my website. Here's the link: www.pamperedchef.com/pws/juliegizzi/shop/Cookware+%26+Bakeware/Stoneware/Stone+Bar+Pan/100384?queryID=1b70ad6957f505b40dbcc1e8b1a94cc7
It looks like you used a non-stick pot? Has anyone used a stainless steel pot for this recipe? I am worried that the 30+ cooking time will cause it to burn at the bottom. Use salted or unsalted butter?
Hi, I followed the recipe and it was all looking good but when I poured it into the pan all the butter separated, and it was no good. Could anyone tell me what may have happened. Thank you.
I'm sorry this happened. I did a little investigating online and it seems to be caused from the heat being "not quite right." Starting with room temperature butter and keeping the burner at or below "medium" may help. While some online tips I saw suggested stirring the mixture, I know from experience that doing that makes the toffee "grainy." Here's the article I found that might help for next time: www.simplelifeandhome.com/3506/food/desserts/why-butter-separates-from-homemade-toffee/
What a disaster…. I followed recipe and the butter separated out. There’s a layer of melted butter on top of the toffee. The temp was 290F , I poured off 1/2 c buttery liquid. Where did I go wrong?
I'm sorry that happen to your toffee. I have done that before, so I know how disappointing it is. Here's an article I've found that will explain what happened: www.thespruceeats.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
Am I the only one who hates the Pc blender? It sounds like a jet,so loud and doesn’t grind anything very well..even cranberries and strawberries..I used it mainly for smoothies,but recently tried to grind fruit for jam..ugh..I did better with my mix n chop....
I’m sorry you’re struggling. That doesn’t sound normal. I can try to help with helping you get a replacement. Message me through my site: www.pamperedchef.biz/Juliegizzi
Trust me. Don't do it. It will be grainy and ruin it. Don't even stir a little. Learn from my mistake! I was told not to stir and didn't think it would make a difference HOWEVER, .the "no stir" instructions are correct. :)
Suggestions... Line the sheet pan with parchment paper... I can taste the aluminum foil... Place chocolate chips in a food processor and form into a rough "powder" then, pour them in the sheet pan lining the bottom evenly... Then add the almonds evenly poured over the powdered chocolate chips... THEN pour the hot toffee... The hot toffee instantly melts the chopped chocolate chips and the almonds are evenly distributed in the toffee... Love the toffee recipe...
THANK YOU SO VERY MUCH FOR THIS RECIPE, I HAVE MADE IT SO MANY TIMES!!! THIS HAS BEEN A GIFT THAT PEOPLE ACTUALLY ASK FOR!! IM ON MY 4TH BATCH NOW...CHRISTMAS GIFTS!!! ❤❤❤❤
I've made this recipe 3x's now, came out PERFECT every time!! EVERYONE loves this, hence, why I'm on batch #3!!! I wish I could post the cute candy Valentine's day bags I made!!! Thank you so very much for this recipe and post!!!!
you're welcome! So happy your loved ones are enjoying your goodies!
One tablespoon of corn syrup and you can stir. I make candy for a living and my butter almond coffee never has water in it and the butter goes in all at once with the sugar.
@cryptameria
You can use glucose syrup in place of corn syrup, its does the same thing, prevents crystal reformation.
It easy to make if you have a candy thermometer. I make my own every year and use it in pecan pies, caramels, toffee anything that needs corn syrup.
Theres good recipes on here that show you how to make the glucose syrup. Its literally sugar and water ❤❤
Not for a living but I make at least 10 batches every Christmas. I use the corn syrup, every thing goes in at once and I stir it ! Perfect every time, people always tell me to sell it, but it is a gift to friends yumm I use toasted slivered almonds
Hi! You sound like the experts in making toffee. Help? I've been trying to make Christmas crack to no avail. I always end up with melted butter and melted sugar separating. I've followed instructions - melt butter 1st then add brown sugar or put then in together, boiled for 3 mins., used a thermometer...still doesn't work. I live in a tropical country. Does this matter?
@@monettesantos1799
I don't use crackers.
I use 1 stick of butter to 1 cup of sugar to 1 or 2 tablespoons of glucose syrup. You can go up, just use that ratio. Having more sugar than butter ensures no seperation. Must cook to 300° for toffee otherwise it will be soft.
@@src3360Hello,
She wasn't saying she uses crackers.
The recipe is called Christmas Crack..
I think its like English Toffee, which is why she is asking in this video...
Hope that helps 😊
I am definitely going to try your recipe‼️‼️ I love your demo and tips‼️ You've made making toffee seem more doable‼️ Thank you for sharing‼️‼️‼️😊
So easy !! I peeled the almonds prior to toasting them and used milk chocolate morsels . Delicious gifts . 💜
Great Job Julie I really enjoy your videos so detailed and easy to follow, I have made so many of the recipies you have demonstrated! Thank you
I'm going to make this today!!! My mom used to make this as gifts!!!
I'm on stick no. 3....=Z....
OMG..It looks great!!!!
Hello there
Thanks
I'm from aleppo Syria and perfect
Najdat Fallaha
Your snoozing pupper! 🥰
i can’t wait to try this!!
I see Cabot butter. Good for you. I'm from Vermont. Can't find it here but I do find their cheddar at Walmart
Me, too! Grew up on a dairy farm in Westfield. My parents' farm is a part of the Cabot Cooperative :)
Hi there!! Im a diabetic and want to make this!!! Any suggestions? I will be using swerve granular. Also, what about making 1/2 batch? Would i cook as long adding 1/2 stick at a time to = 2 sticks or not possible?! Im excited!!! Also, i have a glass top, so like 3 or 4 for med heat??
I have no idea how this would work with Swerve.
Is this a sticky toffee or is it really hard? Looks delicious!
this is hard.
What size pan did you use in video…..measurements please . I used a 10x15 half sheet pan. I don’t have a pampered chef pan.
a 10 x 15 pan is what you want to use.
Wonderful.ay I ask where you got your stoneware baking sheet? Thank you.
Sure! It's available on my website. Here's the link: www.pamperedchef.com/pws/juliegizzi/shop/Cookware+%26+Bakeware/Stoneware/Stone+Bar+Pan/100384?queryID=1b70ad6957f505b40dbcc1e8b1a94cc7
@@foodflowandfarawayplaceswi9570 thank you
The almonds look like they've been turned into Almond meal
they are pretty finely ground for this recipe, not as fine as flour, but close. Trust me, it's delicious!
It looks like you used a non-stick pot? Has anyone used a stainless steel pot for this recipe? I am worried that the 30+ cooking time will cause it to burn at the bottom. Use salted or unsalted butter?
I use salted butter, but either could work.
Yum!!!
Hi, I followed the recipe and it was all looking good but when I poured it into the pan all the butter separated, and it was no good. Could anyone tell me what may have happened. Thank you.
I'm sorry this happened. I did a little investigating online and it seems to be caused from the heat being "not quite right." Starting with room temperature butter and keeping the burner at or below "medium" may help. While some online tips I saw suggested stirring the mixture, I know from experience that doing that makes the toffee "grainy." Here's the article I found that might help for next time: www.simplelifeandhome.com/3506/food/desserts/why-butter-separates-from-homemade-toffee/
@@foodflowandfarawayplaceswi9570 Thank you so much for your reply. I will read the article.
How do you get the nut topping to stick? It looks like it will dust right off
It sticks to the melted chocolate. A little bit falls off, but not much. I press in lightly to adhere to the chocolate.
Followed recipe exactly but the toffee was black before the fourth stick
sounds like your heat was too high. Every stove is different, but I find medium low works well.
What a disaster…. I followed recipe and the butter separated out. There’s a layer of melted butter on top of the toffee. The temp was 290F , I poured off 1/2 c buttery liquid. Where did I go wrong?
I'm sorry that happen to your toffee. I have done that before, so I know how disappointing it is. Here's an article I've found that will explain what happened: www.thespruceeats.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
Is this on low fire 🔥❓❓❓
every stove is different, but medium-low is generally what I use.
Am I the only one who hates the Pc blender? It sounds like a jet,so loud and doesn’t grind anything very well..even cranberries and strawberries..I used it mainly for smoothies,but recently tried to grind fruit for jam..ugh..I did better with my mix n chop....
I’m sorry you’re struggling. That doesn’t sound normal. I can try to help with helping you get a replacement. Message me through my site: www.pamperedchef.biz/Juliegizzi
Not stirring would be torture!!!!
Trust me. Don't do it. It will be grainy and ruin it. Don't even stir a little. Learn from my mistake! I was told not to stir and didn't think it would make a difference HOWEVER, .the "no stir" instructions are correct. :)