I've made this every year for about 40 years and given it as gifts at Christmas. Always added the vanilla AFTER you take it off the burner. The most requested version is with pecans. Never made it when it's raining or when it's hot. Have always used a heavy bottom SS pot. My wooden spoon is only used to make my English toffee. Heaven help anyone if they use it on anything else. I've used the old Fanny Farmer cookbook recipe, make about 6 quarts worth and it's an all day experience at my house. I've taught many family and friends how to make this and yes, it's amazing.
My wife says she married me because I made this for her, that was 33 years ago. My recipe was easy as 1-2-3, that's 1 cup sugar, 2 sticks butter, 3 Tablespoons water and of course slivered almonds inside the candy and sliced on top of the melted chocolate spread on top of the candy. I think I will try the Vanilla.
I make this at Christmas time as well. The main difference is that I add 1 cup of brickle bits to the butter mixture. The brickle melts into the toffee mixture. I stir it every now and then so the brickle doesn't settle. Once it arrives at 300 degrees pull it off, add the toasted nuts and the vanilla. Pour into pan and top with 2 cups of chocolate chips. Spread out once it melts then sprinkle top with brickle bits and the nuts. A family favorite.
I made my very first batch this evening. I used cashews and dark brown sugar (didn’t have the light) and it turned out delicious!! Thanks for sharing your grandmas recipe... what a yummy gift. Merry Christmas.
Thank you so much for sharing not only this amazing recipe, but also the story of how your grandmother had the special crockery made as a souvenir for the family reunion which she cleverly made it the most sought after prize in your gift exchange game!! What a fun sense of humor she had!! You were lucky!!!
one for me, one for you, two for me, one for you. LOL !!!! Looks delicious. I have not made brickle for maybe forty years, you've inspired me to make some today for my grandkids when they come over for the weekend. We have a tradition that all the grandkids (we have eight this year} and one brand new great grandson, spend the last weekend before Christmas at grandma and grandpa's house to give their parents a chance to do what ever they want or need to do and give them a break. Thanks for sharing your memories; you are continuing the traditions to the next generation that we all so much need in our families. December 18, 2020 Merry Christmas !
I made this for the first time and it is the BEST ever. My friend said he has never tasted anything so good. He also said better than Heath bar and he loves heath bars. Thank you.
Thanks for the recipe. It reminds me of my grandma's date fudge recipe. Every time that I make it I think of her. She put it in a crock bowl. We could not want to get there on Christmas to eat the fudge.
My gosh. This is soooo delicious! I made it exactly as said and I’ve made 3 batches this year. I have an induction stovetop and the highest level is 8, so I cooked it right through on 4. I have a candy thermometer and t’s a great gadget to have! Thank you for sharing Sara!
Made this about 3xs last year, and just made 2xs now. I experimented and used salted butter in one batch and unsalted butter in another. My salter was perfect and unsalted butter separated some. Still irresistible!
Yummy!! I heard Heath and I am off to the kitchen! Thank you for sharing. Oh noooo I need to go get almonds. We are about to get hit with a snow storm here in WV, 12/15/2020. so headed to the store anyway. Be blessed.
Ok you drinking a glass of wine in your warm lovely kitchen made me feel like I was hanging out with my girlfriend while she showed me a fabulous recipe! Thank you for sharing!
I think I will make it and add one more ingredient. I think sprinkling some sea salt on top of the caramel mixture before it hardens will taste awesome!! Merry Christmas 🎁🎄
You made my mouth water💖. Our family made peanut brittle using salted peanuts and added 1 tsp soda. We would take it immediately outside and carefully sit the pan on a leveled snow drift. Then the giggling would start like young girls when it would start cracking and warp. Beautiful Christmas Memories 🎄🙏💖
In our family too. Yours is the closest to our technique. We put slivered almonds right in the pan with the butter and sugar, No vanilla, no candy thermometer. I am getting tired of explaining it so happy to just use your link! Thanks!
I am so going to try this recipe! America’s Test Kitchen just did a video on Millionaires Shortbread with similar layers. They said that to keep it from separation add a bit of cream because it’s the fat in the butter that holds it together
My mom used to make something almost exactly like this. She would pick one of us 5 kids to stir it when we got big enough to do it right aka NO BUNS on us or the mixture. Then who ever could stir the longest got the first piece! The only difference was she made peanut brittle with raw peanuts and no chocolate. I have save and subscribed to your Chanel so I can do this next year. Thank you and Gramma Sarah for sharing. Handed down family favorites are the best!11.
I use white sugar. This year I used white chocolate chips, it’s real good. I put the vanilla after it reaches temperature before I pour over almonds. It’s just how I do it. Only add almond at the end of cooking or they burn. Thank you for sharing your grandmothers Christmas 🎄 recipe
Yes I can hear the crunching and now I'm salivating! Thanks for this awesome recipe. Although I haven't seen my candy thermometer since we moved to this new home 15 months ago! No I'm not unpacked yet and I've run out of room so I'm not gonna sweat it! lol
When you opened this video with your drinking a glass of red wine, you had my vote right there! I am making this tonight. I make cookies and stuff for my neighbors for Christmas.
Meg, I just made your grandma Sarah’s Brickle and it was perfect 👌! I don’t know how to share pics or send messages, so this is my option. Thank you so much for sharing ♥️!
So easy and yummy! Thank you for an excellent video and sharing your recipe. You spoke clearly, at just the right speed. I’ve just finished my 5th batch of this, gifting 4 of them. Merry Christmas!
I am fully aware of how delicious this Butter Brickle is ...we used to make it on a regular basis......mostly around the holidays, and sometimes even in between times lol......Thanks for sharing your Grammas recipe, your video was great.....Merry Christmas to you and yours, ad Happy New Year too.....Hugs, Loretta
I've been making something very similar called "almond rocca". From my DH's grandmother, I've made it for 30 years and it absolutely is a favourite. We are in Canada so that's perhaps the difference in what it's called here. I also put chocolate on the bottom along with the top. We love it and I'm going to try your recipe as it takes less time than mine. Thanks for sharing!
I added it all together and something went wrong. I believe it was separating because when I poured it over my almond it didn't spread that well and also when I put my chocolate chips on the Carmel wanted to move with the chocolate? I dont have a candy thermometer so I stired it as long as I thought was proper? So im going to try by melting butter first then sugar and vanilla after I take it off the stove.
@@brendashaw7388 boil the brown sugar, use dark brown sugar, and make sure when it begins to boil, time it for 3 minutes, you'll see the color change. When you turn it off then add your vanilla and stir it. Pour and spread. Boiling it for that 3 minutes and you'll never go wrong. Also when you pour your chips on it, let the candy melt them before you spread it.
I make mine with a thermometer because it's important that it gets to hard crack stage, 300 degrees, and that doesn't always happen within 3 minutes. I have seen other recipes where you time the boil, then pour it out, then put it in the oven.
YES, that one is great! Or Matzoh! For that recipe, you don't cook the toffee mixture the whole way to "hard crack" - it comes out before that, then you pour it over the crackers and then it goes into the oven.
Hi Megan, i'm looking forward to making this, i watched lots of ways to make this & i heard using a tablespoon of light corn syrup, will help so there will be no separation, so i'm going to make your recipe, but i'll use the corn syrup, it's my 1st time making this.
Good luck! I have not tried the corn syrup method - I think it has more to do with the speed at which you bring it up to temperature but I have not tested it
This is my sister-in-law‘s specialty. She wouldn’t give me the recipe because she said she had to show me the technique. Unfortunately we don’t live near each other. After watching you do it I’m willing to give it a shot but I don’t always have the best luck with things like this, so if it first I don’t succeed…. 🤞🏼😊
Your cat looks so sweet . I have one like yours ! I watch the video a couple more times uggg I’ll get the strength to make it.. but I do love this stuff..
Found your vlog a year later. What a great treat with fond memories. Appreciate the tips. Candy making is a science in itself. I have a sour cream pound cake recipe that changes texture based on the way you incorporate the ingredients. Three generations plus passed down. I have to show the technique or people question if I shared the right recipe. Thanks for sharing and will enjoy seeing your other videos. You are very good in front of the camera. Like we are sitting there.
I so totally loved this video. Thanks for almost burning the mixture cuz how the heck are we supposed to know what will happen if it does and what it looks like just before! Great video and great recipe. Thanks for sharing!
You cooked that at a much higher temperature I use. It will get very hot, but slower, and doesn't burn so easily. I let it sit at room temperature to harden, with almonds just on top. Once it hardens enough, I flip it over and add the chocolate chips. It spreads easily, as long as you don't let it get cold. I have made it for years, after getting it from See's chocolates.
Interesting theory - I think it has more to do with the speed at which you bring it up to temp and cook it than it does whether it fluctuates - important to not take too long to get it there.
I love this video. It looks so yummy! And then watching you eat that brickle. Now I just have to give it a shot, and I don't need it! LOL! Thanks for sharing. This is something that I have always wanted to make, but never have.
Yes we can hear the crunch. yummy now I'm hungry. For a better vanilla flavor add the vanilla at end off heat. Stirring before pouring onto cookie sheet.
I’ve seen several recipes and some of them call for a little corn syrup. I’m not sure if that keeps it from separating or not. I’m thinking maybe if it’s cooked too fast it might separate but I haven’t made any yet so I really don’t know. Thanks for sharing. Looks yummy.
I make peanut butter fudge and it’s boil everything till (softball stage turn heat off then add vanilla) so I’m gonna try this!👍 thanks for sharing and #cheers🤣
My sister is famous for her toffee made just like yours and she’s always been adamant about using Oleo not butter because of the separation thing. I’ve never experimented with the recipe myself, but she says this every year. 🤷🏼♀️
I've made this every year for about 40 years and given it as gifts at Christmas. Always added the vanilla AFTER you take it off the burner. The most requested version is with pecans. Never made it when it's raining or when it's hot. Have always used a heavy bottom SS pot. My wooden spoon is only used to make my English toffee. Heaven help anyone if they use it on anything else. I've used the old Fanny Farmer cookbook recipe, make about 6 quarts worth and it's an all day experience at my house. I've taught many family and friends how to make this and yes, it's amazing.
Wow sounds like your a Amazing person as well. God Bless
My Grandmother always said if the weather man calls for rain save the candy making for another day .
I’ve heard that too!
I've made it a couple times and I added cushed walnuts. I just got done making a batch. NextimeI think I'll add melted caramels.
In baking, brown sugar is always packed to get an accurate measurement due to the moisture in the brown sugar.
Thank you Sue! I never knew why it had to be packed.
And the air
Thxs
Thank you ☺️. 👋🇨🇦
My wife says she married me because I made this for her, that was 33 years ago.
My recipe was easy as 1-2-3, that's 1 cup sugar, 2 sticks butter, 3 Tablespoons water and of course slivered almonds inside the candy and sliced on top of the melted chocolate spread on top of the candy. I think I will try the Vanilla.
Kudos to you, but especially to your lucky wife for grabbing you‼️
@@debramorgan5794 Well, I think I'm the lucky one.
I think I’d add flaked sea salt on top 😋
Add vanilla AFTER the toffee is pulled off the heat. And chopped pecans ate delicious.
@@IAmJustOneMom Always best to add the vanilla late. Pecans, very good addition, and always in the house.
I love toffee. Heath bar is one of my favorite.
I make this using saltine crackers as a base instead of almonds because my son has a nut allergy. Sounds strange but the crackers are delicious 😋
I’ve tried that version too - so good!
I would imagine the salt sets off the chocolate AND the toffee very nicely!
Thanks for telling us this❣️. I had been wondering why?? 👋🇨🇦
I use saltines also. I really like the salty and sweet combination.
Vanilla should be last, after heat turned off. Otherwise, the taste of the vanilla will be bitter.
I said nooooo when I saw the vanilla going while still on the heat!
I agree, at the end. Always in candy making.
I make this at Christmas time as well. The main difference is that I add 1 cup of brickle bits to the butter mixture. The brickle melts into the toffee mixture. I stir it every now and then so the brickle doesn't settle. Once it arrives at 300 degrees pull it off, add the toasted nuts and the vanilla. Pour into pan and top with 2 cups of chocolate chips. Spread out once it melts then sprinkle top with brickle bits and the nuts. A family favorite.
I think straight bottom wooden spoons are much better to use for stirring, it clears the whole bottom when you stir, not only narrow stripes... 😊
My aunt sent me one right after I shared this video!!
Good idea
I made my very first batch this evening. I used cashews and dark brown sugar (didn’t have the light) and it turned out delicious!! Thanks for sharing your grandmas recipe... what a yummy gift. Merry Christmas.
Thank you so much for sharing not only this amazing recipe, but also the story of how your grandmother had the special crockery made as a souvenir for the family reunion which she cleverly made it the most sought after prize in your gift exchange game!! What a fun sense of humor she had!! You were lucky!!!
I sure was!
You’re not supposed to cook vanilla extract. It goes in after removing pot from the burner. Just thought I’d let ya know.
one for me, one for you, two for me, one for you. LOL !!!! Looks delicious. I have not made brickle for maybe forty years, you've inspired me to make some today for my grandkids when they come over for the weekend. We have a tradition that all the grandkids (we have eight this year} and one brand new great grandson, spend the last weekend before Christmas at grandma and grandpa's house to give their parents a chance to do what ever they want or need to do and give them a break. Thanks for sharing your memories; you are continuing the traditions to the next generation that we all so much need in our families. December 18, 2020 Merry Christmas !
An old cookbook i have mentions realitive humidity will cause the sugar to break. Check the weather before you start. Cool dry days are candy days. :)
well in that case I'll never be able to make it because I live off the Gulf coast of Texas, ha!! ~Sidney
I live in Hawaii and yes it absolutely makes a difference, and when making bread as well.
Then wouldn’t a fan in the kitchen be a good idea if it’s humid or raining?
It's going down to 28* tonight in TX so this is something I can do tonight.
We enjoyed spending time with you tonight. Thanks to you, this is coming to a kitchen near me!! Merry Christmas :)
I made this for the first time and it is the BEST ever. My friend said he has never tasted anything so good. He also said better than Heath bar and he loves heath bars. Thank you.
So glad you tried it!!
Thanks for the recipe. It reminds me of my grandma's date fudge recipe. Every time that I make it I think of her. She put it in a crock bowl. We could not want to get there on Christmas to eat the fudge.
Just loved how you get started with a glass of vino..
My gosh. This is soooo delicious! I made it exactly as said and I’ve made 3 batches this year. I have an induction stovetop and the highest level is 8, so I cooked it right through on 4. I have a candy thermometer and t’s a great gadget to have! Thank you for sharing Sara!
so happy to hear it's worked for you - thanks for sharing!
Thank you for sharing ❣️. I was wondering what number to use. 👋🇨🇦
I love how she speaks just a normal nice person !!!
Made this about 3xs last year, and just made 2xs now. I experimented and used salted butter in one batch and unsalted butter in another. My salter was perfect and unsalted butter separated some. Still irresistible!
Sipping on a good glass of wine while cooking always makes whatever is in the pot even better (or at least makes it more enjoyable)!
😂 yea it does! Looks like she's gonna eat the whole tray!!
Welp,....we made in minutes .turned out perfect. Drove around and dropped of little bundles to friends and they love it too! Thank you!
YES!!! I'm already pulling out the ingredients!!!!! THANK YOU!!!!!
I never spray the pan before roasting nuts. Looks delish.
Thank you for sharing Grandma's Receipe Merry Christmas 🎄⛄
Thank you for sharing your Grandma's recipe. This vid went into the save file!
I make this every year you add vanilla at the very end. Also humidity and weather will cause it to separate
If you put the vanilla in before cooking sugar and butter you will cook all the flavor out of your vanilla. Always add after it's cooked.
9
Great I live in Florida🐢🌴🐊 humidity humidity humidity
@@pam_jackson makes sense. Thanks
@@kimstyles4006 oh yes, I know. I grew up in W. Palm Beach
I saw someone that had a temperature spatula! It was really amazing and a great idea!
OMG I want one
Wow, I Like the fact you are having a glass of red wine while making candy! so I subscribed
Yummy!! I heard Heath and I am off to the kitchen! Thank you for sharing. Oh noooo I need to go get almonds. We are about to get hit with a snow storm here in WV, 12/15/2020. so headed to the store anyway. Be blessed.
God bless you! Merry Christmas!
@@pamelawilkins1767 God Bless and keep you and yours!! Merry Christmas and Happy New Year!!!
I changed my tires the other day, so now it can snow all it want, no problem! 🤗
Ok you drinking a glass of wine in your warm lovely kitchen made me feel like I was hanging out with my girlfriend while she showed me a fabulous recipe! Thank you for sharing!
That's the goal! Glad you enjoyed!
love how you make candy and have wine same time
Yum 😋 I'm going to try this with dark chocolate and salted nuts x
I think I will make it and add one more ingredient. I think sprinkling some sea salt on top of the caramel mixture before it hardens will taste awesome!! Merry Christmas 🎁🎄
Thanks for the tips and the recipe. Also, thanks for sharing your stories. I love hearing people's stories. Thanks!
You made my mouth water💖. Our family made peanut brittle using salted peanuts and added 1 tsp soda. We would take it immediately outside and carefully sit the pan on a leveled snow drift. Then the giggling would start like young girls when it would start cracking and warp. Beautiful Christmas
Memories 🎄🙏💖
OH yes - baking soda definitely goes in peanut brittle! Thanks for sharing your precious memories.
Loved your commentary as much as the recipe 😀 Thanks for great video!
In our family too. Yours is the closest to our technique. We put slivered almonds right in the pan with the butter and sugar, No vanilla, no candy thermometer. I am getting tired of explaining it so happy to just use your link! Thanks!
Thanks for sharing! I’ll try it that way with the nuts in the mix.
I made a batch this morning and it turned out perfect and DELICIOUS! Thank you for sharing this recipe! ❤🎄
I’ve made it like Hite’s and it’s yummy and gone almost before it’s ready! 🎉🎉❤
I am so going to try this recipe! America’s Test Kitchen just did a video on Millionaires Shortbread with similar layers. They said that to keep it from separation add a bit of cream because it’s the fat in the butter that holds it together
I made it with pecans - waited to add the vanilla just before pouring it out -
this is dangerously addictive .
My mom used to make something almost exactly like this. She would pick one of us 5 kids to stir it when we got big enough to do it right aka NO BUNS on us or the mixture. Then who ever could stir the longest got the first piece! The only difference was she made peanut brittle with raw peanuts and no chocolate. I have save and subscribed to your Chanel so I can do this next year. Thank you and Gramma Sarah for sharing. Handed down family favorites are the best!11.
You had me at the BIG glass of wine !! I'm in !!
I use white sugar. This year I used white chocolate chips, it’s real good.
I put the vanilla after it reaches temperature before I pour over almonds. It’s just how I do it. Only add almond at the end of cooking or they burn.
Thank you for sharing your grandmothers Christmas 🎄 recipe
Thank you for sharing your story and your recipe! I enjoyed it very much.
Yes I can hear the crunching and now I'm salivating! Thanks for this awesome recipe. Although I haven't seen my
candy thermometer since we moved to this new home 15 months ago! No I'm not unpacked yet and I've run out
of room so I'm not gonna sweat it! lol
When you opened this video with your drinking a glass of red wine, you had my vote right there! I am making this tonight. I make cookies and stuff for my neighbors for Christmas.
Well, how did they like it?
I made this the day after I watched this video. It turned out wonderful. Thank you so much for her recipe.
You must love almonds and wine as much as i do!! I am going to try this thanks!!
Can’t wait to make this. Looks so good. Thank you.
Meg, I just made your grandma Sarah’s Brickle and it was perfect 👌! I don’t know how to share pics or send messages, so this is my option. Thank you so much for sharing ♥️!
So easy and yummy! Thank you for an excellent video and sharing your recipe. You spoke clearly, at just the right speed. I’ve just finished my 5th batch of this, gifting 4 of them. Merry Christmas!
So happy you are sharing the brickle love!!
You are quite entertaining and I love that you are drinking wine!!! Made my day!!
I loved your video & your personality & music! Oh yeah😊 I subscribed💜
I am fully aware of how delicious this Butter Brickle is ...we used to make it on a regular basis......mostly around the holidays, and sometimes even in between times lol......Thanks for sharing your Grammas recipe, your video was great.....Merry Christmas to you and yours, ad Happy New Year too.....Hugs, Loretta
I've been making something very similar called "almond rocca". From my DH's grandmother, I've made it for 30 years and it absolutely is a favourite. We are in Canada so that's perhaps the difference in what it's called here. I also put chocolate on the bottom along with the top. We love it and I'm going to try your recipe as it takes less time than mine. Thanks for sharing!
Your easy relaxed approach makes this looks delicious, plus that's beautiful Bengal cat. I'm hooked.
Many many thanks!
@@MoreMustBeBetter I'll be making these next week, toasting the almonds, definitely the way to go.
Thank you so much for sharing!!! ❤❤ I can't wait to try this! Looks awesome!
Let us know how it turns out!
Melt the butter before adding the sugar and add vanilla last will help with separation
I added it all together and something went wrong. I believe it was separating because when I poured it over my almond it didn't spread that well and also when I put my chocolate chips on the Carmel wanted to move with the chocolate? I dont have a candy thermometer so I stired it as long as I thought was proper? So im going to try by melting butter first then sugar and vanilla after I take it off the stove.
@@brendashaw7388 boil the brown sugar, use dark brown sugar, and make sure when it begins to boil, time it for 3 minutes, you'll see the color change. When you turn it off then add your vanilla and stir it. Pour and spread. Boiling it for that 3 minutes and you'll never go wrong. Also when you pour your chips on it, let the candy melt them before you spread it.
@@pamelamorris3148 thank you. It turned out perfect!
I make mine with a thermometer because it's important that it gets to hard crack stage, 300 degrees, and that doesn't always happen within 3 minutes. I have seen other recipes where you time the boil, then pour it out, then put it in the oven.
The Saltines on the bottom layer is a very popular item in the New England area.😊. Your candy looks DELICIOUS!
YES, that one is great! Or Matzoh! For that recipe, you don't cook the toffee mixture the whole way to "hard crack" - it comes out before that, then you pour it over the crackers and then it goes into the oven.
Looks mighty good
Looks awesome. Thanks
Josh it looks so good I will try it th for Sharing your Recipe
I love butter brickle! Thanks for the recipe!❤️
Hi Megan, i'm looking forward to making this, i watched lots of ways to make this & i heard using a tablespoon of light corn syrup, will help so there will be no separation, so i'm going to make your recipe, but i'll use the corn syrup, it's my 1st time making this.
Good luck! I have not tried the corn syrup method - I think it has more to do with the speed at which you bring it up to temperature but I have not tested it
This is my sister-in-law‘s specialty. She wouldn’t give me the recipe because she said she had to show me the technique. Unfortunately we don’t live near each other. After watching you do it I’m willing to give it a shot but I don’t always have the best luck with things like this, so if it first I don’t succeed…. 🤞🏼😊
Ah, try it, Suz - you'll love it!
Your cat looks so sweet . I have one like yours !
I watch the video a couple more times uggg I’ll get the strength to make it.. but I do love this stuff..
I’m giving this recipe a shot. It’s one of my favorite candies. I’ll let you know 🤞
Found your vlog a year later.
What a great treat with fond memories.
Appreciate the tips. Candy making is a science in itself.
I have a sour cream pound cake recipe that changes texture based on the way you incorporate the ingredients. Three generations plus passed down. I have to show the technique or people question if I shared the right recipe.
Thanks for sharing and will enjoy seeing your other videos.
You are very good in front of the camera. Like we are sitting there.
Thanks for watching!
Thanks so much for your comment! We made a video of Steve's grandma's pound cake too - does yours have "butter extract" flavoring, too?
that is awesome maam hope you post it dretly your sweet recipes maam so ican screenshot and ready to go to groceries
I so totally loved this video. Thanks for almost burning the mixture cuz how the heck are we supposed to know what will happen if it does and what it looks like just before! Great video and great recipe. Thanks for sharing!
Yummy yummy yummy!!!! Thank you for the recipe!!!!
A must make!! Thanks for sharing!!😃😋
You cooked that at a much higher temperature I use. It will get very hot, but slower, and doesn't burn so easily. I let it sit at room temperature to harden, with almonds just on top. Once it hardens enough, I flip it over and add the chocolate chips. It spreads easily, as long as you don't let it get cold. I have made it for years, after getting it from See's chocolates.
It separates when you change the temperature up and down. Keep the temperature constant and add the vanilla at the end. 😊
Yes that is how we were taught! ❤
I never tried this with brown sugar.
Interesting theory - I think it has more to do with the speed at which you bring it up to temp and cook it than it does whether it fluctuates - important to not take too long to get it there.
Very entertaining video! I'm gonna make this for New Year's. Thanks very sharing.
I love this video. It looks so yummy! And then watching you eat that brickle. Now I just have to give it a shot, and I don't need it! LOL! Thanks for sharing. This is something that I have always wanted to make, but never have.
In South Africa we make a hard toffee version and it is called "tameletjie" lovely video! Peanuts tastes marvelous added to mixture
Ohhh that sounds yummy!
Yes we can hear the crunch. yummy now
I'm hungry.
For a better vanilla flavor add the vanilla at end off heat. Stirring before pouring onto cookie sheet.
Gonna try this thanks. I'll be using my favourite Galaxy Chocolate for the top
I’ve seen several recipes and some of them call for a little corn syrup. I’m not sure if that keeps it from separating or not. I’m thinking maybe if it’s cooked too fast it might separate but I haven’t made any yet so I really don’t know. Thanks for sharing. Looks yummy.
Looks yummy , thanks for sharing.
They are looking good!
I make peanut butter fudge and it’s boil everything till (softball stage turn heat off then add vanilla) so I’m gonna try this!👍 thanks for sharing and #cheers🤣
Thank you for sharing! It looks delicious!
Yum! Thank you ☃️🎅🎄
My sister is famous for her toffee made just like yours and she’s always been adamant about using Oleo not butter because of the separation thing. I’ve never experimented with the recipe myself, but she says this every year. 🤷🏼♀️
Separates because the vanilla goes in after you reac temp...mmmm looks amazing
Someone else suggested that too - I’ll try it adding vanilla later!
Looks delicious! 😋
0:52 KITTY!!! 😍😍😍
Thanks for the recipe
You are the first person I have seen that added vanilla while cooking.
I enjoyed watching you
I’m gonna try this recipe. Thanks!
yuuuuuuuuuummmmm i cant wait to try... thank you
loved this
Great home cooking video. Genuine, approachable, concise and to the point. 👍
Thank you! Happy Holidays wishes!