I watched six different videos on how to make this candy and without hesitation I am going to use your method. It might be weird by your kitchen was clean, you did not use a candy thermometer and your instruction were clean, concise and very easy to follow. Thanks so much. I now have my Christmas candy recipe.
You’re right! It does take a lot of patience. Best to have something interesting to watch while you stir! I made about 10 batches this year to give out for Christmas.
I really like your method of putting the almonds and chocolate on the bottom of the sheet. When I made mine, I made it in more than traditional factory method of cutting the toffee into the desired size, a dip in molten chocolate, and a toss in the almond flakes. It's pretty time consuming.
Thanks! I’ve thought about switching up the way I do the almonds but this method is pretty straight forward. I can imagine the dipping and tossing would be more time consuming.
Nice to hear, Yeah the first times it separated really worried me that I had ruined it, but it aways comes back together. I just end up stirring a little more aggressively
My mom has made this my whole life and I’ve never attempted it myself yet. She melts the chocolate separately then pours it on. Sometimes she has poor adhesion of the nuts. I think I’ll try it this way, it would seem the weight and heat of the candy would really help the chocolate and nuts adhere well. Has this method has ever left you with areas of toffee without chocolate? Or do you get a pretty even coat of it? This was a great video, thanks so much!
Thanks for the comment! I’ve never had the toffee not stick to the chocolate. I like it this way. The nuts do drop off a bit, but I like them exposed instead of mixed in the toffee or in the chocolate.
Thanks! Yeah I recently started straining my nuts in a colander. The holes in it were just right to let the dust out and keep in the chunks. I liked that better
Well I tried a second batch using my beloved electric stove, on medium heat the entire time, stirring lightly... separated again. Sun is shining outside, in the Nevada desert.. I dunno, but I'm gonna have to come up with something else to use all these failed ingredients.. onward I go! ❤ Been a bad day anyway, but mine broke. I tried using my new induction cooktop because I have an electric stove that is basically out to get me... now the induction just succeeded! 😢 I'm pretty sure I had the heat way too high. Gonna watch the video again and try once more before I give up. Merry Christmas and happy holidays! 😊
Keep stirring it Nancy, it will eventually go back together. Mine separates too, but it will go back together and become glossy and smooth as it gets to the “hard crack stage”…….and you cannot quit stirring it at this point as it can burn very quickly. It does take practice (and some burned batches along the way) to get it to the right consistency, but you will get there👍🏻. I have been making this for 30 years for family and friends at Christmas times, and they look forward to it every year. Good luck!😀
Yes, Becky is right. I’ve had it separate plenty and that doesn’t mean that it’s ruined, it only makes you think that it is. Keep stirring and it’ll go back together at the end and it’ll be perfect. I don’t know what makes it separate. I assume it’s barometric pressure, but it could be something else.
I wish you had the recipe amounts available. It is challenging to sort through to find the actual recipe. Otherwise I love your video with your calm presentation. How much sugar?
I see this is 9 days ago. Hope it’s not too late for you to cook. The recipe is: 2 cups sugar 2 cups chocolate chips 1 pound butter 1 cup Almonds 1 teaspoon vanilla Enjoy!
I love this candy, and appreciate your detailed video. I do have a question though. There was so much leftover almonds and chocolate in the bottom of the pan when you removed the cooled candy. Could you not have poured the candy into the pan first and then added the almonds and chocolate on top? You wouldn't have leftover almonds and chocolate that way. I don't think I've ever seen it done in this order before.
Thanks! I’m glad you liked the video. Yeah there is a lot of extra nuts and a little chocolate that doesn’t stick to the candy this way. I like a complete coverage of nuts over the candy so that’s why I use extra, but you could definitely modify it if you like. I make many batches so my leftover nuts just go towards my next batch so it works out usually. You could even milt the chocolate and mix in the nuts and lay that down as the base. I haven’t tried that yet but I’ve thought of it.
Sure! That would work. I just don’t like spreading the melted chocolate on the nuts. You could reverse it, though and do the candy first, then spread the melted chocolate on that and at the end sprinkle the nuts on. It’s fine to experiment to find what works best for you.
@@DennisAroundtheHouse thank you,i will do that..my first attempt,i didn't melt or grind CC so after my candy was ready to eat i noticed the CC didn't melt all the way lol bt it was still delicious..Your recipe helped me a lot down to the tee because i just couldn't get my candy right due to not having a candy thermometer lol.thanks again.
I'd like to do more things than just gardening videos, but it ends up that the grass stuff takes up a lot of my time. This year I'll likely post more videos on that subject but hopefully I'll get some other stuff in too.
This is a great video that is easy to follow and not intimidating. That said, the only change I would make would be to add more almonds and chocolate on top of the poured caramel....just my two cents.
Thanks! And there are lots of ways to customize this. You could even stir the nuts into the toffee, roast them ahead of time, or even dip them in chocolate and roll that in nuts. Once the basics are down, feel free!
For those of us that work in the food industry covering the almonds and chocolate with a lid is a waste of time and the butter would be cut into smaller chunks so the butter would melt faster. I'm not even going to get into why the butter separates while cooking. Your explanation makes my hair hurt. Do the research man. And it's not burning it's called caramelizatiom.
Ok thanks for the comment. As you can tell I’m an amateur and am just doing what is working for me. Covering the nuts and chocolate isn’t necessary, obviously, but I just like preparing them ahead of time and I cover them because I don’t like the thought of them sitting in the open air and possibly having something fall into it. I know about cutting butter into chunks and I do it for other recipes, but I’ve never found it necessary for this one as I mix in the sugar as it melts. I’d love to know why it separates. As I think I said, that’s my guess but I’m not sure. I’ll do some research but to be helpful you could have just said. Your comment was long enough.
Yep a little quick research and found this. Now I know and makes your comment about cutting the butter more relevant. “If the two elements melt unevenly it can result in separation. If you have good stovetop burners, we recommend turning them to medium-low to allow the butter and sugar to melt gently in the beginning stages. If the heat is too high, but butter might melt too quickly and can separate from the sugar.”
@@DennisAroundtheHouse Thanks for your research. I’ve only had it separate on me one other time before today, so that makes twice (in a LOT of years) and it doesn’t re-integrate as it cooks; the mixture just got darker to the point where I was afraid I was gonna burn it, so I poured off what looked like clarified butter (and probably is), and decided to pour the sugar mixture over crackers, as I was just making Christmas crack. Of course with that much butter missing, the volume wasn’t quite enough and it’s a little bit harder texture than I like, but I wasn’t gonna scrap it and start over. That seems to be the suggestion of one of the people that makes Toffee here on TH-cam….That’s not gonna happen with as much as butter cost these days…LOL. A couple of us thought maybe the quality of the butter makes a difference but butter SHOULD be mostly alike, huh? I do wonder why most sticks of butter are not marked with the company name that produces it; just the outside package identifying the company. Only a couple that I can think of right now are “stand-up” enough to claim their product, and that is (I THINK) Land of Lakes and maybe Challenge. Anyway, I’m about to start a fresh batch (same package of butter), as soon as my arm recovers from the last stirring; I’ll heat it up lower and slower at first and see if I can get it to come out. Thanks for the tips AND the recipe. Happy new year everyone!😊
I watched six different videos on how to make this candy and without hesitation I am going to use your method. It might be weird by your kitchen was clean, you did not use a candy thermometer and your instruction were clean, concise and very easy to follow. Thanks so much. I now have my Christmas candy recipe.
Thanks! And your friends will love it!
That timer was very helpful-thank you! Nice video.
Thanks!
well appreciated and thanks for the sharing, you've displayed patience in continuously stirring the butter-sugar.
You’re right! It does take a lot of patience. Best to have something interesting to watch while you stir! I made about 10 batches this year to give out for Christmas.
Looks awesome! Cant wait to try it
I expect a full report! and vegan samples!
Brilliantl……….chocolate and nuts on the bottom…love it ,that’s going to save a bunch of steps for me tomorrow…three batches to do……👀🇺🇸🕊🎄
Greatly appreciate the detailed instruction.
You're welcome! Hope it helps if you decide to make some for yourself! Enjoy!
Thank you! Great video! You explained the process wonderfully! ❤️
Glad it was helpful!
Oh my goodness that looks delicious I am definitely going to have to make that 💜
Hope you enjoy! Let me know how it goes!
I really like your method of putting the almonds and chocolate on the bottom of the sheet. When I made mine, I made it in more than traditional factory method of cutting the toffee into the desired size, a dip in molten chocolate, and a toss in the almond flakes. It's pretty time consuming.
Thanks! I’ve thought about switching up the way I do the almonds but this method is pretty straight forward. I can imagine the dipping and tossing would be more time consuming.
Me too…….way easier 🇺🇸
Yummy! Great job! You are very efficient!
Thanks!
Nice;y done! Both the recipe and the video
Thank you!
Thanks for that separation info cause it Really helped
Nice to hear, Yeah the first times it separated really worried me that I had ruined it, but it aways comes back together. I just end up stirring a little more aggressively
Thank you this my favorite 😊
My mom has made this my whole life and I’ve never attempted it myself yet. She melts the chocolate separately then pours it on. Sometimes she has poor adhesion of the nuts. I think I’ll try it this way, it would seem the weight and heat of the candy would really help the chocolate and nuts adhere well. Has this method has ever left you with areas of toffee without chocolate? Or do you get a pretty even coat of it? This was a great video, thanks so much!
Thanks for the comment! I’ve never had the toffee not stick to the chocolate. I like it this way. The nuts do drop off a bit, but I like them exposed instead of mixed in the toffee or in the chocolate.
Yummy. Most yummy. Both, candy and you 😀
Thanks
If you strain your nuts you can separate the dust! I saw it on a video. I don’t know how to chop without dust! Thank you for your video!!
Thanks! Yeah I recently started straining my nuts in a colander. The holes in it were just right to let the dust out and keep in the chunks. I liked that better
Well I tried a second batch using my beloved electric stove, on medium heat the entire time, stirring lightly... separated again. Sun is shining outside, in the Nevada desert.. I dunno, but I'm gonna have to come up with something else to use all these failed ingredients.. onward I go! ❤
Been a bad day anyway, but mine broke. I tried using my new induction cooktop because I have an electric stove that is basically out to get me... now the induction just succeeded! 😢 I'm pretty sure I had the heat way too high. Gonna watch the video again and try once more before I give up. Merry Christmas and happy holidays! 😊
Keep stirring it Nancy, it will eventually go back together.
Mine separates too, but it will go back together and become glossy and smooth as it gets to the “hard crack stage”…….and you cannot quit stirring it at this point as it can burn very quickly.
It does take practice (and some burned batches along the way) to get it to the right consistency, but you will get there👍🏻. I have been making this for 30 years for family and friends at Christmas times, and they look forward to it every year.
Good luck!😀
Yes, Becky is right. I’ve had it separate plenty and that doesn’t mean that it’s ruined, it only makes you think that it is. Keep stirring and it’ll go back together at the end and it’ll be perfect.
I don’t know what makes it separate. I assume it’s barometric pressure, but it could be something else.
I heard Salt keeps it from separating I use salted butter
Good job!! I tried it, yummy!!! Thank you.
Great! be sure to share the candy too, it makes you very popular!
Thank you! Can't wait to try it.
Enjoy! It’s great!
I wish you had the recipe amounts available. It is challenging to sort through to find the actual recipe.
Otherwise I love your video with your calm presentation. How much sugar?
I see this is 9 days ago. Hope it’s not too late for you to cook.
The recipe is:
2 cups sugar
2 cups chocolate chips
1 pound butter
1 cup Almonds
1 teaspoon vanilla
Enjoy!
Nice
Thanks!
I love this candy, and appreciate your detailed video. I do have a question though. There was so much leftover almonds and chocolate in the bottom of the pan when you removed the cooled candy. Could you not have poured the candy into the pan first and then added the almonds and chocolate on top? You wouldn't have leftover almonds and chocolate that way. I don't think I've ever seen it done in this order before.
Thanks! I’m glad you liked the video. Yeah there is a lot of extra nuts and a little chocolate that doesn’t stick to the candy this way. I like a complete coverage of nuts over the candy so that’s why I use extra, but you could definitely modify it if you like. I make many batches so my leftover nuts just go towards my next batch so it works out usually. You could even milt the chocolate and mix in the nuts and lay that down as the base. I haven’t tried that yet but I’ve thought of it.
Luv this recipe..is it possible to melt chocolate chips versus grinding it?
Sure! That would work. I just don’t like spreading the melted chocolate on the nuts. You could reverse it, though and do the candy first, then spread the melted chocolate on that and at the end sprinkle the nuts on. It’s fine to experiment to find what works best for you.
@@DennisAroundtheHouse thank you,i will do that..my first attempt,i didn't melt or grind CC so after my candy was ready to eat i noticed the CC didn't melt all the way lol bt it was still delicious..Your recipe helped me a lot down to the tee because i just couldn't get my candy right due to not having a candy thermometer lol.thanks again.
Do you bake / cook often ? Or gardening you main squeeze?
I'd like to do more things than just gardening videos, but it ends up that the grass stuff takes up a lot of my time. This year I'll likely post more videos on that subject but hopefully I'll get some other stuff in too.
Candy thermometer and a small cup of water determine when it's ready
I saw another recipe than made a 2nd layer of choc then more almonds but that seems unnecessary so I'll follow your lead on that. Thank you.
Yeah, I’ve always found one layer to be plenty.
I use a candy thermometer and take it to 300 F
This is a great video that is easy to follow and not intimidating. That said, the only change I would make would be to add more almonds and chocolate on top of the poured caramel....just my two cents.
Thanks!
And there are lots of ways to customize this. You could even stir the nuts into the toffee, roast them ahead of time, or even dip them in chocolate and roll that in nuts. Once the basics are down, feel free!
How much sugar?
2 cups. The recipe is in the video.
How much butter did you put?
It takes 1 pound of butter.
1 pound
Stovetop cooking starts at 5:02
Rad!
Why not just put the almonds in a baggie and run a rolling pin over them?
Sure, you could do it that way. I’ve switched up the way I do it gradually over the years. I might give that a try next time.
For those of us that work in the food industry covering the almonds and chocolate with a lid is a waste of time and the butter would be cut into smaller chunks so the butter would melt faster. I'm not even going to get into why the butter separates while cooking. Your explanation makes my hair hurt. Do the research man. And it's not burning it's called caramelizatiom.
Ok thanks for the comment. As you can tell I’m an amateur and am just doing what is working for me. Covering the nuts and chocolate isn’t necessary, obviously, but I just like preparing them ahead of time and I cover them because I don’t like the thought of them sitting in the open air and possibly having something fall into it.
I know about cutting butter into chunks and I do it for other recipes, but I’ve never found it necessary for this one as I mix in the sugar as it melts.
I’d love to know why it separates. As I think I said, that’s my guess but I’m not sure. I’ll do some research but to be helpful you could have just said. Your comment was long enough.
Yep a little quick research and found this. Now I know and makes your comment about cutting the butter more relevant.
“If the two elements melt unevenly it can result in separation. If you have good stovetop burners, we recommend turning them to medium-low to allow the butter and sugar to melt gently in the beginning stages. If the heat is too high, but butter might melt too quickly and can separate from the sugar.”
@@DennisAroundtheHouse Thanks for your research. I’ve only had it separate on me one other time before today, so that makes twice (in a LOT of years) and it doesn’t re-integrate as it cooks; the mixture just got darker to the point where I was afraid I was gonna burn it, so I poured off what looked like clarified butter (and probably is), and decided to pour the sugar mixture over crackers, as I was just making Christmas crack. Of course with that much butter missing, the volume wasn’t quite enough and it’s a little bit harder texture than I like, but I wasn’t gonna scrap it and start over. That seems to be the suggestion of one of the people that makes Toffee here on TH-cam….That’s not gonna happen with as much as butter cost these days…LOL. A couple of us thought maybe the quality of the butter makes a difference but butter SHOULD be mostly alike, huh? I do wonder why most sticks of butter are not marked with the company name that produces it; just the outside package identifying the company. Only a couple that I can think of right now are “stand-up” enough to claim their product, and that is (I THINK) Land of Lakes and maybe Challenge. Anyway, I’m about to start a fresh batch (same package of butter), as soon as my arm recovers from the last stirring; I’ll heat it up lower and slower at first and see if I can get it to come out. Thanks for the tips AND the recipe. Happy new year everyone!😊
You have a lot of class in the way you responded to this person’s comment!! Thanks for looking it up!
Thanks. Have a happy new year!
To much chatting LOL stick to the recipe 😊
Yeah, it's a challenge to balance the chit chat and the actual cooking. Almost as difficult as it is to wait for this stuff to cool before eating!
@@DennisAroundtheHouse I enjoyed your chit chat!!
@@susanlindsay7970 Thanks
Pfft. Rude comment. I enjoyed the useful chat!