I have watched so many of S.J. videos and she is just one of those people that you can't stop listening to. I find myself watching videos of items I don't intend to make just to watch her and sh is so easy to learn from.... Thanks Stephanie.
I made your Peanut Brittle, Peppermint Bark & Buttercrunch Toffee for this weekend's Christmas Bazaar. I have with the utmost confidence, that I will sell out and get some future orders. Your tutorials are so WONDERFUL!! You have the gift to instruct and people can comprehend and apply the technique. Excellent tutorials thank you Ms. Stephnanie. Happy Holidays to you and yours.
Excellent: I made the butter crunch toffee today for the first time and it came out perfectly. I watched the video a couple of times to familiarize myself with the recipe and it worked great and tastes delicious :-) thank you for the great demo and all your other great videos - I think I must have watched almost all of them by now :-)
Great video, nice knowing scientific reasons given for actions / cautions ...such as avoiding metallic spoons to prevent crystallization of sugar . Thank you
I've been making this candy for years; my absolute favourite! One difference is that I add about a cup of roughly chopped toasted almonds to the candy just before I spread it. To balance the sweetness, I use 70-90% unsweetened chocolate.
Hi Stephanie, I’ve never made candy before, but have always wanted to, I’m always scared it will go wrong, but your instructions on this toffee seem so good and clear I’m going to give it a try, probably be in 2 days before I get the chance, I will report back! Thank you for all your brilliant tutorials xxxxxxx
Thank you for video and recipe! Just made it today. My family loves it. It was my first time making candy. I used a digital thermometer since I didn’t have a candy thermometer. Also didn’t have corn syrup so I used maple syrup.
I can't thank you enough for your peanut brittle recipe! (I realize it's not this one) I tried it once and overcooked by 30 seconds. I tried it twice and undercooked it by a few degrees thinking that it might continue to cook. It wasn't crunchy enough. Third time was the charm! Flawless peanut brittle. Thanks for your videos!
My wife and I have made this many times, and everyone loves it! She has had numerous people place orders for this candy. You have a fantastic recipe. You made an awesome video. Thank you for putting a smile on people's face when they eat this.
@Joy of Baking. I I know that once I seen you after clicking this video I already knew that this was going to look so amazing and delicious I haven't tasted yet or made it yet but I have made one of your other recipes before the peanut brittles and it was really good and sweet
I've looked at this video a few times before finally getting the guts up to try it yesterday. I didn't change a thing and it came out perfect. Stephanie's instructions are spot on. By the way, this was my first attempt at candy making. If I can do it, you can too!
My favourite candy; I make it every year for Christmas. As you suggest: the better the chocolate, the better the final product. I prefer a bitter dark 70%-80% cocoa. My only additions are some roughly chopped unblanched toasted almond pieces folded quickly into the caramel just before pouring, and more pieces over the top with the ground almond. I've never laid down a ground almond base, but that sounds like a good idea. Thanks for your recipe.
When I want to make sure something is going to come out right the first time, JoyofBaking.com is where I go. The BEST baking site anywhere on the web. Thanks so much for sharing all your wonderful recipes Stephanie. Just one question, you have two Toffee recipes, which do you prefer?
I have tried toffee recipes from other sites and obliterated kilos of butter and sugar (separation) but this recipe worked wonderfully on my first try! Thanks Stephanie! ♥️
Thanks for your demo. I laughed as you could be my twin. The bowl and your speech! And the dog looking in the window too :) Thank you also for the recipe. I'm a caramel maker and am new to the toffee.
Great recipe I love the crunchy toffee the best ad I also love the chopped almonds like you have to almost like Almond Rocca great looking candy....Thank you..
I’m making this recipe for certain. We had our first snowstorm in New York and I am on vacation. This will be something fun to do. Thanks for the great and easy recipe.
This recipe and the instruction are amazing. Having never made crunchy toffee before, I followed this exactly, and it came out perfect, and it’s a favourite amongst my family and friends. Thanks so much for this!!❤❤
Have been gifting this candy for decades now. Is a huge HIT! Thank you for sharing as I'd lost my recipe! Never used a thermometer though~ always went by theold fashioned ball & crack method! Funny you mentioned as I wrote this, lol...and YES, timing is everything. Seconds count
Stephanie, you most definitely know your way around a kitchen! Thank you so much for giving detailed instructions and for explaining every step in all the wonderful recipes you share! It makes a huge difference to those of us watching, not to have to guess timing and measurements. This toffee looks delish, and I'm planning to make it tomorrow to give away to neighbors for Christmas this year. Have you ever made it using finely chopped pecans instead of almonds?
I made this, this year during school in foods class, it was actually the same process. It was quite scary to make because I was afraid that I'll burn the sugar. However it turned out really well. I am taking Gourmet 12 in school next year!
My favorite baker !!! ❤️Stephanie, you are so pleasant to listen to. Thank you for all the wonderful tips you give us. I love toffee and would like to make this for Christmas presents . 🎄💕💕❤️
I really enjoyed your video! I made some Christmas crack and got that grainy sugar and didn’t really Liam the texture. I will try it your way next time I’m sure it will be delish!
12/17/22 Hi there Friend, where have you been, are you guys ok....is Rick behaving lol? It was always so funny to watch you smile when you took anything out of the oven and came back to the island, he must have had a big yummy smile on his face knowing he was going to get to eat what ever you made and was cracking you up.....I bet he loved those times when he knew he was going to run the camera ....😁😋😋😋 I assume this must have been 2012 because it says was 11yrs. ago..... WOW!! you still have the best recipes ever and by now I have been watching many baking videos....so hoping to see some new ones on here.🤣🤩
I made with thin stainless steel pot, and wooden spoon. No thermometer, I cooked until it was color of peanut butter. Turned out great . Stir constantly and move pan around a lot .
i made it with unsalted peanuts instead of almonds, veeeery nice too. It tastes almost exactly like the chocolate peanut bliss that you could buy until recently in Wholefoods. First time i made this recepy with finely chopped peanuts in the blender. Today i just threw the peanuts on the tray after tiny bit of chopping. Most peanuts were half or quarter. Now its cooling down all i have to do is wait until its ready to chop and eat......
Tried this for the first, recipe gets a 5 star from me! However, I generally temper chocolate when using it for any sort of candy instead of popping it in the fridge to cool, I found that the chocolate tends to melt once taking it out of the fridge so I would suggest letting the candy cool completely then tempering the chocolate before smearing over the candy
I just want to say a BIG THANK YOU for this amazing recipe, thank you for being a real teacher, sharing all the little “secrets” that make a recipe a real success!! 👍 I have made this toffee using the recipe from another channel and it was a disaster 😭. God bless you!
Just a note - the clear, acetate party bags are not very airtight. I give decorated Gingerbread People for gifts every Christmas, and the Royal Icing will deteriorate if it contacts moisture. I always put them in a sandwich or medium size ziplock, use the straw method to get most of the air out (without crushing) then put that into an acetate gift bag and straw out the air. I would do the same with this Toffee. Thanks for the awesome tutorial. I will be making this next Christmas. Yum.
i love toffee i am in love with cooking so i do love making candy so this recipe is wonderful.i am 12 so it is a little harder to get when i find such wonderful things i must try
I love watching all your recipe demo's and your presentation is flawless. Can you please tell me what electric element you are using in all your video's and where I might purchase one? I have an electric stove, and am not sure all of the burners are level. Need help! Thank you.
Ok... I hate to say it ... (I know what you're thinking: "Then don't say it!) ... but I have to say it: This is better than mine. And mine is pretty good. VERY nicely done, ma'am. The chocolate right on the warm finished toffee - excellent. And 6 oz. is just about right. Thank yewww!
I have watched so many of S.J. videos and she is just one of those people that you can't stop listening to. I find myself watching videos of items I don't intend to make just to watch her and sh is so easy to learn from.... Thanks Stephanie.
I agree, watching her is very relaxing.
I made your Peanut Brittle, Peppermint Bark & Buttercrunch Toffee for this weekend's Christmas Bazaar. I have with the utmost confidence, that I will sell out and get some future orders. Your tutorials are so WONDERFUL!! You have the gift to instruct and people can comprehend and apply the technique. Excellent tutorials thank you Ms. Stephnanie. Happy Holidays to you and yours.
I love this and make it alot, plus this lady is the best explaining but not getting boring
You, Stephanie, are awesome. I love your careful attention to detail. You are a classy cook! Well done!
I totally agree with Nick
I Totally Agree With Nick & Nailya!!❤️❤️❤️🙌🙌🙌😍🍫
I feel like the best baker in the world. This recipe was so easy to make and it tastes divine!
This may become my go to recipe for gift giving. Looks so yummy!
My wife and I have made this recipe many times. Everyone we give it to, wants more ! It's one of our favorites ! Love it !
It is the only recipe for buttercrunch toffee I use. It's the best.
Yes.
I tried it today it turned out well . Thanks a lot for your detailed description
Excellent: I made the butter crunch toffee today for the first time and it came out perfectly. I watched the video a couple of times to familiarize myself with the recipe and it worked great and tastes delicious :-) thank you for the great demo and all your other great videos - I think I must have watched almost all of them by now :-)
your catfish picture looks really awesome
Great video, nice knowing scientific reasons given for actions / cautions ...such as avoiding metallic spoons to prevent crystallization of sugar . Thank you
Thank you so much. Best video and technique I have seen on Buttercrunch Toffee.
I've been making this candy for years; my absolute favourite! One difference is that I add about a cup of roughly chopped toasted almonds to the candy just before I spread it. To balance the sweetness, I use 70-90% unsweetened chocolate.
Hi did you tempered your dark chocolate before using or did you use compound
Hi Stephanie, I’ve never made candy before, but have always wanted to, I’m always scared it will go wrong, but your instructions on this toffee seem so good and clear I’m going to give it a try, probably be in 2 days before I get the chance, I will report back! Thank you for all your brilliant tutorials xxxxxxx
Thank you for video and recipe! Just made it today. My family loves it. It was my first time making candy. I used a digital thermometer since I didn’t have a candy thermometer. Also didn’t have corn syrup so I used maple syrup.
Wow so many amazing and helpful hints in addition to a great recipe.
This is the best recipe I've tried so far! It's so easy to follow. Thank you!
I can't thank you enough for your peanut brittle recipe! (I realize it's not this one) I tried it once and overcooked by 30 seconds. I tried it twice and undercooked it by a few degrees thinking that it might continue to cook. It wasn't crunchy enough. Third time was the charm! Flawless peanut brittle. Thanks for your videos!
My wife and I have made this many times, and everyone loves it! She has had numerous people place orders for this candy. You have a fantastic recipe. You made an awesome video. Thank you for putting a smile on people's face when they eat this.
I enjoyed watching you make one of my favorite items from scratch.
Your video was simple, straightforward with explanation and demonstration.
Thanks.
Thankyou so much for all your cooking videos! Love to cook with you!
@Joy of Baking. I I know that once I seen you after clicking this video I already knew that this was going to look so amazing and delicious I haven't tasted yet or made it yet but I have made one of your other recipes before the peanut brittles and it was really good and sweet
U do amazing baking.....please continue with it....u teach so well....thank u so much🤩😘🙏
Great teaching! I just love the way you explain everything and so pleasantly . ( No yammering on &on&on&on&on)!
Thank you for the great video :D
I've looked at this video a few times before finally getting the guts up to try it yesterday. I didn't change a thing and it came out perfect. Stephanie's instructions are spot on. By the way, this was my first attempt at candy making. If I can do it, you can too!
My favourite candy; I make it every year for Christmas. As you suggest: the better the chocolate, the better the final product. I prefer a bitter dark 70%-80% cocoa.
My only additions are some roughly chopped unblanched toasted almond pieces folded quickly into the caramel just before pouring, and more pieces over the top with the ground almond. I've never laid down a ground almond base, but that sounds like a good idea.
Thanks for your recipe.
This toffee is so good! It was my first time making toffee and it turned out fantastic!
The straw tip ! Brilliant!!
I just love how thorough you are in showing how to make this!! It came out perfect! Thank you soooo much! It is delicious!!
What a great recipe. You are such a good teacher.
When I want to make sure something is going to come out right the first time,
JoyofBaking.com is where I go. The BEST baking site anywhere on the web. Thanks so much for sharing all your wonderful recipes Stephanie. Just one question, you have two Toffee recipes, which do you prefer?
Always wonderful and delicious recipes!!! Thank you!!!
I have tried toffee recipes from other sites and obliterated kilos of butter and sugar (separation) but this recipe worked wonderfully on my first try! Thanks Stephanie! ♥️
This is definitely like almond roca ! I'm going yo try. Very well explained.
I really didn't think the chocolate was going to melt, but it did, and beautifully!
Same!
Trying for first time
@@annholden1332 Good luck Ann! 😻 Let us know how it turns out!
simple and clear demo. Great chocolates from you.
So awesome! I will try today. Greetings from germany .
Thanks for your demo. I laughed as you could be my twin. The bowl and your speech! And the dog looking in the window too :) Thank you also for the recipe. I'm a caramel maker and am new to the toffee.
Great recipe I love the crunchy toffee the best ad I also love the chopped almonds like you have to almost like Almond Rocca great looking candy....Thank you..
I love your videos you give such good tips and tricks! Thank you for the time and love that you give in this videos!
I’m making this recipe for certain. We had our first snowstorm in New York and I am on vacation. This will be something fun to do. Thanks for the great and easy recipe.
Send me some to Texas!
This recipe and the instruction are amazing. Having never made crunchy toffee before, I followed this exactly, and it came out perfect, and it’s a favourite amongst my family and friends. Thanks so much for this!!❤❤
Excellent video!
A meat thermometer doesn't normally have the range of a candy thermometer.
Best video ever on how to make toffee. Thank you for being precise on recipes. 👏👏👏👏👏👏👏
I made this !! It's a wonderful treat for anyone.. Thank you so much
Merry Christmas, Stephanie.
Thank you. Merry Christmas.
No. You can leave them out or use other types of nuts.
Have been gifting this candy for decades now. Is a huge HIT! Thank you for sharing as I'd lost my recipe! Never used a thermometer though~ always went by theold fashioned ball & crack method! Funny you mentioned as I wrote this, lol...and YES, timing is everything. Seconds count
Stephanie, you most definitely know your way around a kitchen! Thank you so much for giving detailed instructions and for explaining every step in all the wonderful recipes you share! It makes a huge difference to those of us watching, not to have to guess timing and measurements. This toffee looks delish, and I'm planning to make it tomorrow to give away to neighbors for Christmas this year. Have you ever made it using finely chopped pecans instead of almonds?
I always use almonds, but pecans would also be delicious.
@@joyofbaking Sincere thanks for your prompt response to my 'nutty' question!
I made this, this year during school in foods class, it was actually the same process. It was quite scary to make because I was afraid that I'll burn the sugar. However it turned out really well. I am taking Gourmet 12 in school next year!
made this 3 times already and everybody loves it :) thank you
God bless you for saving my southern rear end with this video.
I made two batches and it turned out perfectly--one with chocolate and one without! Thank you!
I love your videos you make everything really look joyful, I can not wait to try this. I love toffee!! thanks for sharing
Really great video. This is just what I was looking for. Thanks for your very clear, easy to follow instructions!
I love this recipe!
Great tips!
Thank you!
My favorite baker !!! ❤️Stephanie, you are so pleasant to listen to. Thank you for all the wonderful tips you give us. I love toffee and would like to make this for Christmas presents . 🎄💕💕❤️
My kids and I made these tonight and omg they were great..thank you very much !
Your baking is awesome!!!
thank you you done a great job with this post
Thank you Joy for sharing you recipe. This looks so yummy..Would add this for gift giving.
Excellent recipe and clear step by step instructions
Looks Amazing can't wait to try it !
Here’s a little tip if you put your measuring spoon in a cup of boiling water before you put your golden syrup on it the syrup just slides off
this is so wonderful! just made several batches for gifts.
Wonderful, I love this its my favorite candy
Oh My! Yummy! Thank you Stephanie! Good, Healthy Holidays to you and yours!
excellent demo !!!!
I really enjoyed your video! I made some Christmas crack and got that grainy sugar and didn’t really Liam the texture. I will try it your way next time I’m sure it will be delish!
Thank you! Merry Christmas
12/17/22 Hi there Friend, where have you been, are you guys ok....is Rick behaving lol? It was always so funny to watch you smile when you took anything out of the oven and came back to the island, he must have had a big yummy smile on his face knowing he was going to get to eat what ever you made and was cracking you up.....I bet he loved those times when he knew he was going to run the camera ....😁😋😋😋
I assume this must have been 2012 because it says was 11yrs. ago..... WOW!! you still have the best recipes ever and by now I have been watching many baking videos....so hoping to see some new ones on here.🤣🤩
Amazing recipe, THANKS 👍
Every recipe is so amazing 🤩😋
I didn’t know toffee was so amazing until today
This looks soooo tasty. Thanks for the cleaning tip too!
Outstanding video. Thank you for posting it. I have now made this recipe twice and it is perfect
Ooh yum! Lovely for Christmas 💕👍🇬🇧
Looks so yummmmy thanks for sharring God Bless and Merry Christmas 🎁
Mam you are really hard work, thank you for your detailed information about the toffee.. i am from Karachi Pakistan.
I made with thin stainless steel pot, and wooden spoon. No thermometer, I cooked until it was color of peanut butter. Turned out great . Stir constantly and move pan around a lot .
i made it with unsalted peanuts instead of almonds, veeeery nice too. It tastes almost exactly like the chocolate peanut bliss that you could buy until recently in Wholefoods. First time i made this recepy with finely chopped peanuts in the blender. Today i just threw the peanuts on the tray after tiny bit of chopping. Most peanuts were half or quarter. Now its cooling down all i have to do is wait until its ready to chop and eat......
Great video! Thanks for the post.
as always, a wonderful video, thanks!
Looks so good. I Can't wait to try it.
It's really hard to get uniform shapes as the toffee is so brittle, so I'm not sure how you would do that.
I don’t think it should be uniform. Just break apart with clean hands.
Tried this for the first, recipe gets a 5 star from me! However, I generally temper chocolate when using it for any sort of candy instead of popping it in the fridge to cool, I found that the chocolate tends to melt once taking it out of the fridge so I would suggest letting the candy cool completely then tempering the chocolate before smearing over the candy
I just want to say a BIG THANK YOU for this amazing recipe, thank you for being a real teacher, sharing all the little “secrets” that make a recipe a real success!! 👍 I have made this toffee using the recipe from another channel and it was a disaster 😭. God bless you!
I used salted butter, turned out great!
Very informative! Love it!
Just a note - the clear, acetate party bags are not very airtight. I give decorated Gingerbread People for gifts every Christmas, and the Royal Icing will deteriorate if it contacts moisture. I always put them in a sandwich or medium size ziplock, use the straw method to get most of the air out (without crushing) then put that into an acetate gift bag and straw out the air. I would do the same with this Toffee. Thanks for the awesome tutorial. I will be making this next Christmas. Yum.
I love your method of letting the hot Toffee melt the chocolate rather than heating the chocolate and trying to spread it.. ugh, what a disaster.
hi Stephanie , can i double this recipe will it come out the same texture?
This was great, thankyou so much!
Wow speechless...perfection
i love toffee i am in love with cooking so i do love making candy so this recipe is wonderful.i am 12 so it is a little harder to get when i find such wonderful things i must try
Nji
@@norashibiahmad9473 what?
I love watching all your recipe demo's and your presentation is flawless. Can you please tell me what electric element you are using in all your video's and where I might purchase one? I have an electric stove, and am not sure all of the burners are level. Need help! Thank you.
The human vacuum packer is awesome！
Made your camel andbthe toffee! Youbare the best! Followed your directions bam the best ever!
Ok... I hate to say it ...
(I know what you're thinking: "Then don't say it!)
... but I have to say it: This is better than mine. And mine is pretty good. VERY nicely done, ma'am. The chocolate right on the warm finished toffee - excellent. And 6 oz. is just about right. Thank yewww!