It is the one I have always used, and I am frequently told it is the best the recipient has ever had. Most recipes have either water or corn syrup, which aren’t necessary. I use a candy thermometer (because I’m not as practiced as the lady in the video) and cook it to 310° (hard crack).
I was so excited to run into this recipe.. My husband and I had the privilege of staying at Apple's Bed and Breakfast, way back in 1998. We were on Richard Simmons The Dream Maker ! And renewed our vows on the show. Very Beautiful Place.. You are made to fill right at home.
I've just gone through 12 video's on how to make English Toffee - CHRIS, your's is by far, hands down - THEE BEST on I've seen. You are Wonder Woman with baking! I will be making English Toffee Chris McCormick's way......and only way! Thank you Maaaam!! xxxxx
What a special treat seeing Barbara in the kitchen - and sharing her toffee recipe?? Woohoo Thank you so much. Can't wait to see you and Jim and the Apples family in three weeks!! xo
Didn't make me dizzy, made me want to make it which I will very soon, thank you for a simple very informative lesson. Have a wonderful Christmas, this will be one of our sweet treats this year all the very best wishes from the UK.
Realllly enjoyed watching you create this toffee! So practiced, so perfect! Love that no candy thermometer is involved. And I can definitely see how valuable the wok shape is for mixing. What an amazingly educational and inspiring video. Thank you! And Happy Holudays!!
I used tips I got here when I made this at Christmas, so thank you! I have used this recipe for decades, but I always broke the toffee in pieces like my mom does. This video showed me it was possible to cut it, and I’ve done it that way since I first saw this a few years back. Also, rubbing off the butter grease with the paper towel is very cool, and I adopted that. I have never put nuts in my toffee, just on top of the chocolate, and I do chocolate on both sides. I tried nuts in the toffee after seeing this, and while it was delicious, I personally like the toffee to be smooth. All the recipes I see call for either corn syrup or water, and I’ve never seen the need. People always say my toffee is the best they have ever had (and I know by how frequently and eagerly they ask for more that they aren’t just being polite), so if it ain’t broke-
Thank you so much for sharing your recipe & explaining every step you do. I bet people come back just to eat your toffee & chat w you! You hv a great personality. I can't wait to make it & add it to my recipes!! Thx!
Thank you for sharing your expertise! I make all kinds of candy and this was a joy to watch you in action! This is a lot like Peanut Brittle minus the baking soda of course! I bet you would be a blast to make candies with!! Thank you again! Peace, love and light
Oh my gosh! That is a beautiful toffee! I just learned how to make toffee last year for my grandkids and I’m going to try your recipe! Thank you for sharing this!
So I found this recipe the other day. This afternoon I took the plunge. I chopped up a bunch of almonds…my favorite and chocolate chips. A couple of small mistakes…I think a newer cookie sheet with smeared butter all over might help. Foil was good but I think I can do better. I had my iPad in the kitchen and while I rewind it a couple times…I saw my bitter and sugar mix up quite similar to yours. I used medium on an electric stove and kept tiring the entire time. I also had my butter quite soft at room temp. Tips…keep stirring! Don’t top. If you stop your mixture will burn. Make certain you have everything you need within reach. I rate my toffee a B/B-. It came out slightly soft, breaks in your hand like a softened chocolate bar. The advantage to this…I worry less about breaking teeth, dental work, bridges etc. . It isn’t TH-cam perfect. But it’s my first time making toffee. I used a thermometer…kinda hit and miss. More to reassure myself than anything. At the end when it came up…it was the color of offer with milk in it. I guess that qualifies for caramel color you were talking about. I rate this recipe ***** (5 stars). It’s pretty darn easy. And boy is it ever yummy!
Wow! I have her cookbook and now I can see what I did wrong. I'll have it perfected the next time I make it. Looking forward to staying at Apples next week! :)
Obviously not your first rodeo! Very different than the way my mom makes it. Will have to try this. Just posted my moms video on my channel in 2018. Love me some English Toffee! Thanks for sharing!
I made toffee a few years back, it turned out really well, and now I'm kicking myself because I didn't bother to save the tutorial I used. I've been watching several, and I think this one might be it! If so, this is a great guide. I'll be trying it in the next week or so.
I'm your 680th thumbs up! You deserve a medal for being able to make everyone's mouth water as you put together every layer on your awesome toffee, nut, chocolate, & nut toffee bars🎖🏆I'm into my 4th day of a juice fast & now I wish it was my last day! Lol! I'd still have to wait about 2 weeks before I'd be able to eat solids again! I'm hoping to last 40 days & nights like I did my last juice fast that ended Jan 5th 2018! Your directions & techniques are spot on. I'll be thinking of this recipe the whole time❣❣❣❣ thank you so much for making this video & sharing your awesome recipe with us all. You Rock Baby Girl! I send huge 🤗s & cheek kisses 😚 for your kindness to all who appreciate your special talent & recipe. I hope to see more of your recipes. God bless & Thank You nice again dear beautiful lady👍❣Robyn 🙋♀️
For those who want to use a thermometer, I have made this recipe many times and I go to 310 degrees. (Other recipes say 300.) I live at sea level, so adjust according to your altitude. I use a cast-iron skillet, which works perfectly, but will try a wok. I like the idea of more room.
I tried Apples Bed and Breakfast English Toffee recipe for the first time yesterday, though I made it without nuts. I picked it because the recipe was simple, and probably because Barbara had the testimony of an avowed toffee aficionado in her videographer. The images and her descriptions were so complete I was confident I understood the process. I think my flame was a little too low because it took an hour to get up to the correct color but it turned out great. As others mentioned in the comments (including Barbara) it did start to separate near the end. At that time I decided to I turn up my flame a bit because mine wasn't bubbling as beautifully as Barbara's, and then I just kept stirring. I stopped when it looked creamy and was the color of peanut butter (I took a recommendation below and set a jar near the stove so I could compare). I never saw the smoke but I swear I got one tiny whiff of burnt sugar. I took it off the heat immediately still stirring. I poured the hot mixture out on my large Silpat (full sheet pan size silicon mat, probably twice as large as Barbara's sheet) and the triple batch covered it nearly completely. I used 24oz of chocolate semi-sweet pieces (roughly 4 cups, rather than 3.5) and it was still generously covered with chocolate despite the much larger area to cover. My pieces are much thiner than Barbara's but SO tasty, with the lovely tender crunch I adore in my favorite toffees, and the flavor is perfect. I am making these for a large event so today I'm going making a second batch with almonds! Here I go! Thanks!
My next batch with the nuts turned out terrific, too. I turned the heat up just a touch to just above medium. It seemed to separate quite a bit but again, just at the last minute it turned creamy and was done! A little nerve racking but so delicious. The nuts cut the richness a bit, and the texture is just wonderful. Just slightly more tender than the plain toffee was, even though I put them in a pan like Barbara and they make a pretty thick piece of toffee. Regardless, they were both received with rave reviews! This is going down in my permanent Favorites list!
See..thisis a nice helpful comment that is a blessing to her recipe and time to make any video...Thank you for saying kindness ..we love this great recipe and want more videos😍
It was like 6 sticks of butter you used? It must make a triple batch? I plan to give mine as gifts. So your idea of scoring them before they cool down is a really great idea. Love it!!
Very well done. I've not seen nuts in the toffee before, we always just put them on top of the chocolate, and we broke the toffee up, rather than cutting, but I see the advantage of cutting it like you do. I'm a bit surprised at how thick you make it, but it looks really great. I think I need to buy a wok! Thanks for posting!
Thank you for sharing this recipe. Was it just butter and sugar? Nuts added later? No salt or vanilla, right? This is such a wonderful recipe. I loved how it all came together. I will make this for Christmas... 😍
Hi, I tried to make these over Christmas! And it turned out really crystallized! What is the brand of butter you’re using? I just something wrong!! 🤨🙃😭😫 I was gonna make these as gifts!
Pam Stewart I make it and I do sell it when people ask, but don’t be afraid to try making it! It might seem intimidating, but it’s not. I use a candy thermometer, so I cheat 🙂. One piece of advice: it’s best not to make it on humid days. (I have done it and been successful, but it can make it a bit grainy, my mom says. I got the recipe from her.)
I loved this video and can not wait to make this, although, I will make it with organic ingredients and use parchment paper instead of aluminum foil. There should not be any difference in the taste nor procedures just changing the ingredients to organic ones. Thanks so much for this video, it was absolutely a wonderful experience watching how you do this and I thank you for sharing your recipe!! Blessings!!!!!
Hi Sharon, I dont see why not, the only thing is the heat of the toffee may melt the candy canes, but give it a try! If you want to play it safe, stick to the top.
Sharon, the mint in the candy canes may clash with the richness of the butter toffee. Another choice could be colored sugars, in larger grains, sprinkled on top of chocolate. Red and green for Christmas would look pretty on white chocolate, dark, and milk chocolate. Stock up on them at all "after holiday" clearance sales. The variety of multiple holiday sugars could be used year-round on toffees or any other goodies. Just some ideas. I hope they may help.
For people who aren’t as practiced as the lady in the video: I have made this for years and I use a candy thermometer and I cook the toffee to 310° (hard crack).
@@chrismccormickARTV Would the use of a half sheet still result in a thick enough piece of toffee? The pan she uses looks to be the same size as a half sheet, but she mentioned this pan was 10 x 15 inches.
If you melt the butter first, you aren’t cooking the sugar at the same time, basically. When you do it, it will make sense because you see the sugar melt at the same time as the butter.
Ok Darlene, this reply is from Barbara “Lower the temp a little - after it comes to boil try stirring every minute - or slow down the stir - make sure it’s butter (not margarine) - try adding 2 tablespoons of clear karo syrup with the sugar and butter - when it looks like the color of peanut butter take the temperature on an instant read thermometer- you want it 300-310 degrees”
So I’ve made this twice. First time I burned it. Yuck. I watched more videos and found one that suggested a jar of peanut butter...TO MATCH THE COLOR. My second batch came out perfect. I also cooked at a lower flame. Took longer but I felt I had more control. I don’t need to cut into perfect portions so found pouring into a sheet pan, not buttered, worked fine.
in the video she comments on this, But it is easy to miss. At the point that it "breaks" keep stirring. Just keep stirring and it will come back together.
Not known as English toffee over here in England that I am aware of but looks fabulously tasty 😋 - Found this article that might interest you? woodycandy.com/english-butter-toffee/ 😀
I bet having differing nut layers would be awesome!! I'm on my 4th day of a fast, I shouldn't be watching this type of video. Lol 😁😏. I've always wanted a recipe on how to make toffee & now I cant wait to try this one❣ I only have 36 more days of juice fasting left then at least 1.5 weeks to 2 before I'm able to eat solids again! I'll be thinking of this recipe the whole time now❣ I pray I can endure till I'm through!! This looks incredibly crunchy & yummy!! All my favorite things in one scrumptious bar! Ok, now I'm salivating! 👏👏👏I'll have to ✍ out the whole recipe & come back & make it along with you when I'm able. Thank you for sharing & for caring enough to share your wonderful recipe & time making this video to show all of your techniques❣❣❣💜💜💜💜💖💖💖
This lady explains the process so well.
To me this is the best instruction on how to make toffee candy. She is very thorough.
The best toffee tuition I have ever seen thenk you! 🎄🎁
The most incredible toffee recipe I’ve ever seen! Thank you
It is the one I have always used, and I am frequently told it is the best the recipient has ever had. Most recipes have either water or corn syrup, which aren’t necessary. I use a candy thermometer (because I’m not as practiced as the lady in the video) and cook it to 310° (hard crack).
I was so excited to run into this recipe.. My husband and I had the privilege of staying at Apple's Bed and Breakfast, way back in 1998. We were on Richard Simmons The Dream Maker !
And renewed our vows on the show.
Very Beautiful Place.. You are made to fill right at home.
Took going thru probably 10 videos before finding your video. EXCELLENT VIDEO! Thank you!
She knows what shes doing.😊
So glad I found this
It’s easy and well simplified
For me to understand
Thanx a lot for this 💙🏴
I've just gone through 12 video's on how to make English Toffee - CHRIS, your's is by far, hands down - THEE BEST on I've seen. You are Wonder Woman with baking! I will be making English Toffee Chris McCormick's way......and only way! Thank you Maaaam!! xxxxx
Thank You!
What a special treat seeing Barbara in the kitchen - and sharing her toffee recipe?? Woohoo Thank you so much. Can't wait to see you and Jim and the Apples family in three weeks!! xo
I have to say this recipe climbs up the chart of all English toffee recipes here on you tube . Thanks for uploading it . Lots of love ❤️❤️
D
I agree 100%
@@carmelitasamuel2903 u
Didn't make me dizzy, made me want to make it which I will very soon, thank you for a simple very informative lesson. Have a wonderful Christmas, this will be one of our sweet treats this year all the very best wishes from the UK.
One of the best recipes I’ve seen for toffee.
It is delicious!
1:40 1:43 1:44
?
@@chrismccormickARTV (Just my 84 yo mother messing with her phone. She didn’t even know she did it lol).
Realllly enjoyed watching you create this toffee! So practiced, so perfect! Love that no candy thermometer is involved. And I can definitely see how valuable the wok shape is for mixing. What an amazingly educational and inspiring video. Thank you! And Happy Holudays!!
I used tips I got here when I made this at Christmas, so thank you!
I have used this recipe for decades, but I always broke the toffee in pieces like my mom does. This video showed me it was possible to cut it, and I’ve done it that way since I first saw this a few years back. Also, rubbing off the butter grease with the paper towel is very cool, and I adopted that. I have never put nuts in my toffee, just on top of the chocolate, and I do chocolate on both sides. I tried nuts in the toffee after seeing this, and while it was delicious, I personally like the toffee to be smooth.
All the recipes I see call for either corn syrup or water, and I’ve never seen the need. People always say my toffee is the best they have ever had (and I know by how frequently and eagerly they ask for more that they aren’t just being polite), so if it ain’t broke-
Beautiful job with excellent, easy to follow instructions. Thank you so much for sharing. I saved it to my favorites.
Thank you so much for sharing your recipe & explaining every step you do. I bet people come back just to eat your toffee & chat w you! You hv a great personality. I can't wait to make it & add it to my recipes!! Thx!
Thank you for sharing your expertise! I make all kinds of candy and this was a joy to watch you in action! This is a lot like Peanut Brittle minus the baking soda of course! I bet you would be a blast to make candies with!! Thank you again! Peace, love and light
Uses same spatula to flip burgers and stir toffee. AWESOME! Now that’s a home recipe. Many thanks.
Oh my gosh! That is a beautiful toffee! I just learned how to make toffee last year for my grandkids and I’m going to try your recipe! Thank you for sharing this!
Great recipe, greetings from Liverpool Uk
I’m impressed, great video! I can’t wait to make some. Thank you for sharing it. Looks Delicious!
Thank you for sharing it looks delicious
Thank you! That beautiful ring too!
Oh my, I have such a craving for some toffee now...😋
I was waiting for the apples. 😉
It looks soooo yummy! Thanks for filming and sharing your recipe.
So I found this recipe the other day. This afternoon I took the plunge. I chopped up a bunch of almonds…my favorite and chocolate chips. A couple of small mistakes…I think a newer cookie sheet with smeared butter all over might help. Foil was good but I think I can do better. I had my iPad in the kitchen and while I rewind it a couple times…I saw my bitter and sugar mix up quite similar to yours. I used medium on an electric stove and kept tiring the entire time. I also had my butter quite soft at room temp.
Tips…keep stirring! Don’t top. If you stop your mixture will burn. Make certain you have everything you need within reach.
I rate my toffee a B/B-. It came out slightly soft, breaks in your hand like a softened chocolate bar. The advantage to this…I worry less about breaking teeth, dental work, bridges etc. . It isn’t TH-cam perfect. But it’s my first time making toffee. I used a thermometer…kinda hit and miss. More to reassure myself than anything. At the end when it came up…it was the color of offer with milk in it. I guess that qualifies for caramel color you were talking about.
I rate this recipe ***** (5 stars). It’s pretty darn easy. And boy is it ever yummy!
Wow! I have her cookbook and now I can see what I did wrong. I'll have it perfected the next time I make it. Looking forward to staying at Apples next week! :)
Sandy, what is the name of her cookbook?
Thank you for sharing this glorious recipe. 🤤🤤🤤
You are welcome, Thank you!
Love the score/cut idea!
I tried making almond toffee for the first time today I used your video and it turned out fantastic everyone loved it thank you so much for the video.
Yay! Glad you enjoyed it!
Obviously not your first rodeo! Very different than the way my mom makes it. Will have to try this. Just posted my moms video on my channel in 2018. Love me some English Toffee! Thanks for sharing!
That looks so delicious
It reminds me of sack gravy before it changes color. I will have to try this definitely.
Very nice.
Great demonstration and tips! Excellent video! Thanks ✨😎✨
Thanks so much, watched another video with different amounts and instructions that seemed foolproof
HAD TWO FAILS, THOUGH FOLLOWED IT EXACTLY.
Looks great
This looks wonderful! I’m going to try it. Tyfs.
I like this technique. Will definitely try it.
Mine came out perfect....Thanks
I made toffee a few years back, it turned out really well, and now I'm kicking myself because I didn't bother to save the tutorial I used. I've been watching several, and I think this one might be it! If so, this is a great guide. I'll be trying it in the next week or so.
I love it...great video.
Brilliant !!!
oh and thanks so so much, just beautiful and I'm on it.
You are a Master at This ....wow
This is awesome...you are clearly a pro. Thank you.
Thanks. Great instructions
Looks outstanding!!!!!
I'm your 680th thumbs up! You deserve a medal for being able to make everyone's mouth water as you put together every layer on your awesome toffee, nut, chocolate, & nut toffee bars🎖🏆I'm into my 4th day of a juice fast & now I wish it was my last day! Lol! I'd still have to wait about 2 weeks before I'd be able to eat solids again! I'm hoping to last 40 days & nights like I did my last juice fast that ended Jan 5th 2018!
Your directions & techniques are spot on. I'll be thinking of this recipe the whole time❣❣❣❣ thank you so much for making this video & sharing your awesome recipe with us all. You Rock Baby Girl! I send huge 🤗s & cheek kisses 😚 for your kindness to all who appreciate your special talent & recipe. I hope to see more of your recipes. God bless & Thank You nice again dear beautiful lady👍❣Robyn 🙋♀️
Woooooooooooooooooooooooow yummmmmmmmmmmmmmmmmmmm...
Looks delicious! Thank you.
For those who want to use a thermometer, I have made this recipe many times and I go to 310 degrees. (Other recipes say 300.) I live at sea level, so adjust according to your altitude. I use a cast-iron skillet, which works perfectly, but will try a wok. I like the idea of more room.
I tried Apples Bed and Breakfast English Toffee recipe for the first time yesterday, though I made it without nuts. I picked it because the recipe was simple, and probably because Barbara had the testimony of an avowed toffee aficionado in her videographer. The images and her descriptions were so complete I was confident I understood the process. I think my flame was a little too low because it took an hour to get up to the correct color but it turned out great. As others mentioned in the comments (including Barbara) it did start to separate near the end. At that time I decided to I turn up my flame a bit because mine wasn't bubbling as beautifully as Barbara's, and then I just kept stirring. I stopped when it looked creamy and was the color of peanut butter (I took a recommendation below and set a jar near the stove so I could compare). I never saw the smoke but I swear I got one tiny whiff of burnt sugar. I took it off the heat immediately still stirring. I poured the hot mixture out on my large Silpat (full sheet pan size silicon mat, probably twice as large as Barbara's sheet) and the triple batch covered it nearly completely. I used 24oz of chocolate semi-sweet pieces (roughly 4 cups, rather than 3.5) and it was still generously covered with chocolate despite the much larger area to cover. My pieces are much thiner than Barbara's but SO tasty, with the lovely tender crunch I adore in my favorite toffees, and the flavor is perfect. I am making these for a large event so today I'm going making a second batch with almonds! Here I go! Thanks!
My next batch with the nuts turned out terrific, too. I turned the heat up just a touch to just above medium. It seemed to separate quite a bit but again, just at the last minute it turned creamy and was done! A little nerve racking but so delicious. The nuts cut the richness a bit, and the texture is just wonderful. Just slightly more tender than the plain toffee was, even though I put them in a pan like Barbara and they make a pretty thick piece of toffee. Regardless, they were both received with rave reviews! This is going down in my permanent Favorites list!
Wow 🤤 yummy yummy
TYTYTY tried past Christmas flat cast iron, now I have a reason to unpack my red wok
Its the best toffee ever....see you the second week of Oct Barb and Jim!!!!
Super!!! Thank you
Merhaba arkadaşım gerçekten çok güzel bir lezzet afiyet olsun başarılar diliyorum yeni arkadaş tekrar görüşürüz 👏🖐️☕
Omg...... 1st try & I love it ...... Thank you 💋
See..thisis a nice helpful comment that is a blessing to her recipe and time to make any video...Thank you for saying kindness ..we love this great recipe and want more videos😍
Beautiful
Hi how long did you use in just stirring
Amazing
I made this last year using this recipe and it came out perfect. Only difference was that I cut the candy half the size.
Have to try this
Apples B & B sounds like a Hallmark Movie place. Wish I lived closer.
I sooooooo want this!
I want that frying pan!
I love English Toffee!!!
YOU ARE A FABULOUS COOK THANK YOU SO MUCH FOR EXPLAINING AS YOU GO YUMMY DELICIOUS
It was like 6 sticks of butter you used? It must make a triple batch? I plan to give mine as gifts. So your idea of scoring them before they cool down is a really great idea. Love it!!
Very well done. I've not seen nuts in the toffee before, we always just put them on top of the chocolate, and we broke the toffee up, rather than cutting, but I see the advantage of cutting it like you do. I'm a bit surprised at how thick you make it, but it looks really great. I think I need to buy a wok! Thanks for posting!
Remember to look for a non stick lining in your new wok.😉
Thank you for sharing this recipe. Was it just butter and sugar? Nuts added later? No salt or vanilla, right? This is such a wonderful recipe. I loved how it all came together. I will make this for Christmas... 😍
That is correct
Awesome! Thank you!
you had me at three cups of BUTTER!
Hi, I tried to make these over Christmas! And it turned out really crystallized! What is the brand of butter you’re using? I just something wrong!! 🤨🙃😭😫 I was gonna make these as gifts!
My mouth is watering for this toffee.. Do you do online orders..?? Where are you.?
Pam Stewart I make it and I do sell it when people ask, but don’t be afraid to try making it! It might seem intimidating, but it’s not. I use a candy thermometer, so I cheat 🙂. One piece of advice: it’s best not to make it on humid days. (I have done it and been successful, but it can make it a bit grainy, my mom says. I got the recipe from her.)
the very best
I loved this video and can not wait to make this, although, I will make it with organic ingredients and use parchment paper instead of aluminum foil. There should not be any difference in the taste nor procedures just changing the ingredients to organic ones. Thanks so much for this video, it was absolutely a wonderful experience watching how you do this and I thank you for sharing your recipe!! Blessings!!!!!
I have to go check my blood sugar...hahaha thanks
scrape and walk away - timer rings (how long was it set for?)
Hi SHaron, I dont recall exactly, but im thinking it was like 3 or 4 minutes
Thanks
you mentioned white chocolate without nuts, could you use crushed candy cane IN the toffee, or just on the top?
Hi Sharon, I dont see why not, the only thing is the heat of the toffee may melt the candy canes, but give it a try! If you want to play it safe, stick to the top.
Sharon, the mint in the candy canes may clash with the richness of the butter toffee. Another choice could be colored sugars, in larger grains, sprinkled on top of chocolate. Red and green for Christmas would look pretty on white chocolate, dark, and milk chocolate. Stock up on them at all "after holiday" clearance sales. The variety of multiple holiday sugars could be used year-round on toffees or any other goodies. Just some ideas. I hope they may help.
For people who aren’t as practiced as the lady in the video: I have made this for years and I use a candy thermometer and I cook the toffee to 310° (hard crack).
Is the batch refrigerated at any time before cutting into squares?
No it isnt. It cools prett quickly on the counter. I think it might sweat if you put it in the refrigerator.
@@chrismccormickARTV Would the use of a half sheet still result in a thick enough piece of toffee? The pan she uses looks to be the same size as a half sheet, but she mentioned this pan was 10 x 15 inches.
Could I ask? Why must we add the butter and sugar same time, no melting the butter first
If you melt the butter first, you aren’t cooking the sugar at the same time, basically. When you do it, it will make sense because you see the sugar melt at the same time as the butter.
What causes the butter to separate from the sugar when almost done...
Can you give an estimated time on the stove? 13 minutes?
Can you tell me why my toffee separated ? I tried to bring UT back together, but it was not yo be. My arm was so sore from stirring, too.
Ok Darlene, this reply is from Barbara
“Lower the temp a little - after it comes to boil try stirring every minute - or slow down the stir - make sure it’s butter (not margarine) - try adding 2 tablespoons of clear karo syrup with the sugar and butter - when it looks like the color of peanut butter take the temperature on an instant read thermometer- you want it 300-310 degrees”
color...looks like peanut butter too!!!!!
Yummy
So the English Toffee is different color from regular toffee? cause I saw one where they use brown sugar🤔
I dont know :)
I have a question how much time do you have it on The stove for ?
I've never timed it, all together no more than 20/30 minutes I would guess
I’ve watched this so many times. Today my wok arrived. Now I need a decent spatula. Is that an OXO spatula?
Looks like it.
So I’ve made this twice. First time I burned it. Yuck. I watched more videos and found one that suggested a jar of peanut butter...TO MATCH THE COLOR. My second batch came out perfect. I also cooked at a lower flame. Took longer but I felt I had more control. I don’t need to cut into perfect portions so found pouring into a sheet pan, not buttered, worked fine.
Can parchment paper be used? Instead of foil.
I think so, but I would probably want to apply some butter to it to make sure it doesn't stick
I
good
This is how my mom makes it as well, she just doesn’t use chocolate, it is so good. Do you use salted or unsalted butter?
She uses salted butter
izzyb79 ¡
Chris McCormick Has
I have tried this times following along. The butter just turns to oil. Is it the quality of sugar or butter. Yes I used real butter 😊
in the video she comments on this, But it is easy to miss. At the point that it "breaks" keep stirring. Just keep stirring and it will come back together.
Not known as English toffee over here in England that I am aware of but looks fabulously tasty 😋 - Found this article that might interest you? woodycandy.com/english-butter-toffee/ 😀
How many cups of chopped nuts for your 3 batch? Walnuts or almonds?
I belive it is 3 cups, and you can use any nut that you like
I bet having differing nut layers would be awesome!! I'm on my 4th day of a fast, I shouldn't be watching this type of video. Lol 😁😏. I've always wanted a recipe on how to make toffee & now I cant wait to try this one❣ I only have 36 more days of juice fasting left then at least 1.5 weeks to 2 before I'm able to eat solids again! I'll be thinking of this recipe the whole time now❣ I pray I can endure till I'm through!!
This looks incredibly crunchy & yummy!! All my favorite things in one scrumptious bar! Ok, now I'm salivating! 👏👏👏I'll have to ✍ out the whole recipe & come back & make it along with you when I'm able. Thank you for sharing & for caring enough to share your wonderful recipe & time making this video to show all of your techniques❣❣❣💜💜💜💜💖💖💖
Just tried making it and everything was going great and then my butter separated and wouldn’t mix again. Any idea why that happens?