Louise, I lost my 43 year old daughter a few days ago to a drunk driver and you can imagine the grief our family is going through. But at the end of the day, I watch your videos and I am at peace. Erin loved this recipe, I will definitely be making it when I can muster enough energy to stand up in the kitchen. Thank you. Dianna
@@dimcleod3214 Not sure if you believe in God. You never no with people. I got a poem that talks about God loan this person, or child for 5, 20 yrs what ever. They are there for you to teach what know and they teach what they Know when the teaching is done God will call them home. We may like it but there suffering is over, I loos my son and grandson 23 yrs ago. I was with my husband 50 yrs but a loss of a child is the hardest. I hope you remember the good things you did with Her and you see a smile come to your face. Again very sorry for your loss.
@@dianaenglebrick8667 I had added onto my first post that my saving Grace is God's assurance that Erin is in His arms waiting for me, but didn't know if it was appropriate. Thank you for your kind words
I take care of a 95 year old lady who adores me and I adore her she was born in England and was telling me about English toffee. I’ve tried looking to buy it and haven’t found it so I decided to make it myself for her for Christmas!! Thank you
My mother in law taught me how to do this and we had a wooden spoon that was our color measure . When the color matched we added our vanilla and poured. Worked perfectly!
Great idea! My sister and I used to make caramel popcorn for our family and we knew it was just about ready when it hit the‘scrambled eggs’ stage, right at 6 min when the color just begins to darken- scrambled eggs!
The batch I made on Christmas Eve to take to Christmas dinner was a hit… it came out absolutely PERFECT… I made a simple change to it because I didn’t realize I was out of my pure vanilla extract… I used some butter rum I had in my freezer… OMG!!! I will never make toffee with vanilla again…. This stuff was GONE so fast! My brother got a piece and after tasting it went and got a bowl and took about a 1/3 of it to keep for himself lol… I couldn’t believe how good this stuff was! I used Dark Chocolate Chips instead of regular ones also… I swear I found the recipe for a Skör candy bar!!!!
Made it with brown sugar and almonds. Wonderful. Thank you! 🎄 Update: I’ve made three batches, and have no leftovers. This is an evil recipe. Evil I tell you.🤣
Choc.-covered toffee is one of my favorite candies, but it's expensive to buy, so I'm definitely going to try this. You're a great teacher, btw. You articulate well and speak succinctly and you cover all the bases.
Louise, I absolutely LOVE your videos and I've made many of your recipes, and they all turn out just perfect! I've made the toffee now a couple of times. It's wonderful. I have a suggestion though. After the toffee is poured into the 9 X 13 pan and the chocolate chips are scattered on top, instead of using aluminum foil (which can be costly), I just use a large cookie sheet and place it on top. That way you save on using aluminum foil, and the cookie sheet doesn't even get dirty and doesn't need to be washed afterwards!
@Angela Ponder There are so many ways to make this delish toffee. They all sound sooo good. I use unsalted saltines as the bottom layer on a foil lined cookie sheet. Single layer unsalted saltines placed close together.. Pour toffee mixture over them, spread quickly. I pop it in the oven just for a few minutes until it bubbles..have to watch it closely so it doesn't burn. The oven method helps spread and thin out the mixture and get it to the edges of the cookie sheet and helps it get to the bottom / under the saltines. After removing from the oven, I immediately add chocolate chips and let it sit on the counter on a cooling rack, uncovered for maybe 5 minutes, then spread the chocolate chips with an offset spatula. This way it, makes more and the crunch from the unsalted saltines takes it up a notch.
I’ve been making this for years. This was my 96 year old aunts recipe. I never add salt or vanilla. I add 3 tablespoons of water and use Hershey bars. Stir., stir, stir. At least 15 minutes at medium heat. You know it’s done when you see the first puff of smoke. Immediately pour it in the pan, top with Hershey bars. Smooth out the chocolate.Then add chopped pecans or chopped walnuts on top. Either one. Delicious!
This was the first ever toffee recipe I came across on RUclips. It was actually in my recommended. My mom LOVES toffee so I made this for her for Christmas just now. I added really finely chopped almonds to the chocolate chips on top. It’s perfect. I didn’t even burn it! I got it to that coffee color that yours had. I also think it wise to use a spatula when stirring it in the pot like you have. It was easier to stir and transfer to the pan. Thank you for this and have a very happy holiday season! ❤️💚
@@TheSaltedPepper I’ve created a monster in my house. Now I keep getting asked to make more! 🤣 Oh, dear. It’s now going to be a treat for every holiday! Thanks again for teaching such an EASY and fast recipe to us. Heaven sent, really. 💚
I made this at Christmas (with cashews) and it was a huge hit with everyone so am doing it today after our Foodi Turkey comes out ( yes, A Salted Pepper Foodi recipe!♥️) This time I'm going to do it with pecans, my favorite nut!! Thank you Louise you're the best. I wish you had your own Food Network channel show, your great way of explaining, your sweet personality and your recipes along with the Ninja Foodi could change the way the world cooks!!😁
My mom used to make her Dad's butter toffee recipe, the taste of which was possibly better than a Heath bar. But it called for Karo syrup--which I think was what caused it to pull our fillings out. This sounds very simple and my family lives heath bars. Thank you so much, I never dreamed it would be so easy to make good butter toffee.
The Karo is probably to prevent crystallization of the sugar. The temperature of the candy determines the texture, so if it is undercooked a bit, it will be a little chewy.
Your toffee (brickle) looks so delicious!!! Thanks for sharing. If I have a choice between cooking with gas or electric, I choose gas every time; sixty-six years of experience here. 1) Instant on/off (no boil overs) so you do not have to remove possibly a very heavy pot to a cooler area of the stove or counter. 2) cost less to use gas than electric however, it does cost a little more to purchase a gas counter cook top or stove and it has to be installed by a licensed plumber. 3) consistent cooking temperature; electric burners cool down and heat up constantly. 4) can still cook using gas even when electricity goes off (the electric light and clock will go off but you can still cook). 5) use the flame to get a blackened/caramalized peel on sweet peppers for your recipes. And 6} if you smoke, you can do what my grandmother used to do, light her cigarette off the gas flame !!! I would rather have a gas stove in general, for cooking, baking and 7) proofing my yeast breads. 8) You can also dry flowers for arrangements.......well, you get the idea. LOL !
I have been making a similar recipe for 50 years - since high school home ec class! The one point I would like to add is the attention given to the stove and pan used. You must use a heavy bottom pan and stoves are all so different so once the toffee boils keep the heat lower than higher to just keep that low bubbling. Be patient! The moisture in your home makes a difference too. I use unsalted butter because it’s better butter and add 1/4 t salt to each cube. I also only use raw sugar now - so much better than refined ! Yum
I made this. This is soooo delicious. I followed your recipe to a “tee”! It tastes just like a Heath bar which I totally love. Thank you so much for this recipe as well as your others!
I have moved away from close friends and my very best friend who I always did Christmas baking together with, and this reminds me of how much fun that was. Thanks for sharing this with us, I felt like I was almost right there in the kitchen with you! 👍🏼❤️🥰
Hi Louise! Another year has gone by and this is still our staple Holiday candy recipe. 2 Christmases ago we bought our 41 year old daughter a Foodi for Christmas and your recipe links. Last Christmas, we spent Christmas with her and our 3 grandsons in Wyoming and got her a Ninja Foodi Air Fryer grill. This type cooking has changed her world. She is a full time phleblotomist and mother to a 21 year old paraplegic (he had an accident in 2022) a 17 year old and 14 year old, so she is super busy. She has become a great cook and rarely cooks in anything but her Ninja's! Thanks Louise for all your amazing recipes, Merry Christmas 2023 and God bless you.
Thank you, this recipe was so easy and absolutely delicious! Instead of chocolate on top I sprinkled holiday sugars and the toffee looks as good as it tastes! I broke it into pieces put it in festive little baggies and am adding it to my Christmas cookie tray deliveries. I just used a sauce pan on my stove bk I don't have the other things- I also did not use a candy thermometer.
@@TheSaltedPepper Yes, not only did I subscribe but I told 2 friends about you and this delicious recipe! I am looking forward to more of your recipes in the new year. Merry Christmas!🎄
That looks wonderful!! IDEA!!! Try wetting your parchment paper and wrong it out before putting in in baking pan. Lays down much easier and no waste of oil or butter. Works when baking too.
I add Chopped Almonds, to the Toffee, and then also Microwave the Chocolate to Melt it, and put a layer on the Bottom of the Toffee, then once that the Chocolate has cooled, then do the Toffee, and then pour it over the Chocolate, then after do a layer on Top. of the Toffee of chocolate.
My fav is that very slight chew… just before the hard crack! Also… thanks so much for the salted butter! I don’t know why some people are so precious with their unsalted butter, the salted is just flavor!! ❤
I make 6-8 batches every year at Christmas. Early on I learned not to stir with a melamine spoon. I was almost done when I realized the bowl of my spoon was about 2 inches shorter than when I started. 😯 I make mine in a saucepan on a gas range. Takes 7 minutes, start to finish! I add ground nuts (almonds, walnuts, or pecans) instead of the vanilla and salt. Love the instapot idea
I found your channel when I was looking for different ways to make peppermint patties. I love the step by step instructions using touch and sight. That is how I cook as well. I will be making this tomorrow morning to serve with Christmas goodies. You have a great personality as well, and will be one of my go-to channels. Merry Christmas and Happy New Year!
I made this last night. Wow! So easy and it came out perfect. I am going to make more to hand out at the Holidays. I did sprinkle toasted almonds on top. Thank you for the content.
I tried this recipe today and oh my goodness they are so buttery and delicious. I only left it in the fridge for about 45 mins and they were still perfect. My family will be impressed tomorrow on Christmas Day. Thank you . Blessings
Wonderful! Merry Christmas! I only put the toffee in the fridge for about 5-10 minutes to set the chocolate, you don't want it in the fridge too long or the humidity can start to affect the toffee.
@@TheSaltedPepper oh ok thank you. For some reason I thought you said 2 hours in the refrigerator . They are so amazing and easy to make. Thanks again, Merry Christmas beautiful.
My mum made toffee for us kids in the late 1940s on bonfire night November 5th every year ..We loved to eat it round the bonfire, not as posh as this toffee but we loved it ..Nice to see it still made on the modern equipment, mum made it on the stove top ..Happy days , no more bombs and guns , and we could show all the light we wanted.
I love this woman she's so down to earth like my cool Aunt. First time ever making toffee and she is so easy to listen to and is very thorough with everything. Easy peasy thank you for this Salted Pepper:)
OK so I made your recipe yesterday it's the first time that I ever made toffee candy the only thing I added was some chopped peanuts on top and some red and green sprinkles on top because I'm going to break it up into candy pieces and give it away for Christmas. It came out super easy at first I thought I was doing it wrong because it wasn't getting thick so I put your video back on while I was making it and I just had to tell myself to be patient and keep letting it cook longer and it finally thickened up and it did not burn which I was thankful for and it taste amazing! Thank you so much for this video. ❤️🎄🙏🏻
My mom always made this for Christmas, I think she got the recipe in about 1969. She's gone now but all of us kids make it for our families and our grown kids are passing it down to their kids. It's one of the most beloved tradition for all of us.
Wow, I found this recipe just because I was looking for an example of the hard crack stage (my first batch had coconut sugar so I couldn't go by color). This was sooo much easier! I think the other recipe used a lower heat, and it took forever. Thank you for an easy recipe that I think will become an annual Christmas gift tradition. I did toast walnuts as a base for the toffee, and I ended up chopping the butter so it would melt before the sugar burned. :)
Coffee heath bar crunch ice cream...My Favorite...so looking forward to your interpretation! Thank you. You are a huge comfort in the year we have had.
@@TheSaltedPepper You are the best. I have been considering a new blender and will absolutely buy the Ninja from the link on your page. Your recipe looks great. I appreciate your fast response.
I hope to make this today for Christmas treats. Great video! Love your demo - you give precise instructions and don’t talk just to hear your own voice. Refreshing! Can’t wait to catch more of your videos. Thank you🎄
Louis, your an angel, a registered nurse who helped people, a wonderful cook who is helping people, why don't we have more people like you out there. I enjoy making your baked goods, it has become therapy for me, as a shut in not able to go out and raise cane, this is so relaxing and rewarding to see my family enjoy these items. I would ask if there are any of your recipes using sugar subs, being diabetic is kind of a bummer when it comes to making such great items, if you think about it could you forward the low or no sugar recipes? Thank you for every thing.
I just made two batches of this today came out absolutely perfect it was fun to watch the different stages of how the butter and sugar changed love it thank you girl
Thanks for explaining that the darker you cook the sugar and butter, the harder the toffee will be. I like it chewy like you described and not super brittle.
I'm so excited about this recipe ! I Loooove taffy and chocolate, Carmel and chocolate ,and this seems so easy to make..Thank you for this marvelous demo !
Thank you so much for this recipe. I used to make a toffee very similar to this, and I would break it up and then fold it through softened really good - quality bought vanilla icecream. But I LOST the recipe, so you are a lifesaver for me! I live in Melbourne, Australia and, of course, it's summer here at Christmas time. We have cold turkey and potato salad and green salad, and I will make this yummy toffee to put through the ice cream 🍦 😋 😊 👌 ☺. And this year I'll make your recipe with the milk chocolate chips on top. I LOVE CHOCOLATE, it doesn't matter what season it is, I love it. ❤ So, thank you again my dear friend in America, and Merry Christmas to you and your family. Lots of love from Amanda in Australia xoxoxoxox
I used to love Heath and Score bars but they never used Butter! Butter is the ingredient that makes this “real toffee”!! Thanks for this recipe❤️ be safe and have a Happier New Year.
I make toffee every Christmas, but I do it on the stove and I’m like you, I watch for the color instead of using a thermometer. I also always put chopped nuts on mine, either almonds or pecans, whatever I have in the pantry. I usually have to make two batches since I make up goody baskets, including homemade cookies, Divinity, etc., to give as gifts to our neighbors and friends.
My husband has made it twice this week and it's perfect! We've been putting chopped cashews on top and giving it as Christmas gifts. He plans on trying chopped pistachios with the next batch. Thanks for the recipe!
Waiting on mine to cool, but had to test it!!! It is sooooooo easy and sooooo DELICIOUS. I added about 3/4 cup of really finely chopped almonds with pampered chef chopper and it tastes EXACTLY like a very fresh HEATH bar.
I really enjoy your videos. What I like is the relaxed way you cook. It reminds me of my mother and grandmother. They were wonderful cooks but didn’t work with exact measurements! I made the toffee and it was heavenly. I live in the mountains at 5,000 feet. It took a little longer to get to the mocha color. I took your advice and skipped the candy thermometer, what a relief. I was throughly relaxed and not freaked out. The end result was delicious toffee. Thank you for sharing 😘
I'm so glad you enjoyed the toffee! I never used to measure anything either, but I have to now so I get the recipe correct for everyone else. It's hard though!
I've been making toffee for 25 years off and on but I haven't done it for several years now. I noticed that living up in the altitude my toffee usually separates the butter and the sugar separate but it doesn't do it at lower altitudes. I'm going to definitely try this recipe in my instant pot to see if maybe that helps with the separation issue. I'm inspired once again thank you this is definitely something worth making if you like almond roca! Thank you for such detailed Instructions merry Christmas
Thank you so much for sharing that! Some people have been having issues with their butter separating and I never thought about altitude making a difference! Let me know if you try the IP and how it works. If you have the stainless liner, you might want to start out at a little lower temp. Merry Christmas!
@@TheSaltedPepperI just got my IP a few weeks ago as a gift to myself and only have the stainless liner. Thanks for letting me know to turn the heat down a little. I will let you know how it turns out. I like crushed almonds in my toffee so i will be adding toasted almonds to my mix. Does anyone say they have crystalling issues when they continuously stir it? I've heard constant stirring causes it to crystalize. You can tell I have done a TON of research on how to make foolproof toffee. It's expensive when it doesn't turn out.
I'm an experienced candy maker, but have never tried toffee which is one of my personal favorites. The method is similar to peanut brittle and I think I'll give it a whirl. Happy Holidays.
Do you have any ideas why toffee would separate? It seems to be a high altitude issue because over the years that I've made it, it always turned out fine when i was living in lower altitudes. I have lived in the mountains most of my life (off/on) and it's really hard to make at 6500 feet. Ideas, suggestions, thoughts? Also, does constant stirring risk it to crystalize? Thank you :)
There are several reasons that toffee separates and I just learned yesterday that altitude is one of them. Sudden temperature changes and also stirring too vigorously can also cause it. Crystallization can happen when stirring IF you are scraping the sides. I haven't experienced that with this recipe though. My only thoughts for making it at a high altitude is to start off with a low heat and gradually increase it. I have also heard that you don't cook it to as high of a temperature as you do at sea level. I would try only cooking it to 285F. Please let me know if you try any of these ideas and if they work!
I have no experience with high altitudes, but am sure that could create problems. Also, I try not to stir candy constantly once the sugar has dissolved and don't scrape the sides of the pan.
@@nancyfenity9817 It's weird, there are some recipes that say stir like crazy and others say don't touch it, especially the sides of the pot while cooking...I dunno.
I try to stay away from sweets. So I doubt that i will make toffee. However you just taught me how to make the stubborn parchment paper stick to a baking sheet with a thin layer of oil, and that is a revelation. Thank you!
That was one of the easiest recipes for toffee, and mine did not separate. I did it on top of the stove instead of in my instant pot but I appreciate that it didn’t get oily looking.
Love, Love, Love and it was as easy as you said. I have made another recipe for years and this turned out so much better. My only problem is that I wished it made more so that it would last longer than a couple of days in our household. Can i double this recipe and if so, what size pan would i use? Thanks so much!
I haven't tried to double the recipe so I'm not sure how it would work. Candy can be funny and sometimes it's best to make two separate batches rather than try to double it. I'm thrilled you liked it!
I made this today on the stovetop and it turned out perfectly, unlike another recipe I tried the other day that was a magnificent failure. It’s amazing! Thank you.
@@pattipaquette8395 Nope, just a heavy-bottomed stainless steel 3-quart saucepan. I think the key here is to use medium to medium-high heat, and not high. My gas stove dials go from 1-6 then HI, and I use 4.
I like your channel I just watch this as my first video and I normally skip through when people are talking or certain things and I want to know exactly what's in it first but I found myself watching every bit because you're just so sweet
Thank you! I hope you love it! If you are using a stainless steel insert, start out with the heat on medium and then you can turn it up, if you need to, after the sugar and butter have melted.
You've been bookmarked! And I've just learned why ours (my sister and I) didn't work out so good. We melted the chocolate before pouring it on and did it while it was quite cool and the chocolate separated from the toffee. Thanks!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Louise, I lost my 43 year old daughter a few days ago to a drunk driver and you can imagine the grief our family is going through. But at the end of the day, I watch your videos and I am at peace. Erin loved this recipe, I will definitely be making it when I can muster enough energy to stand up in the kitchen. Thank you. Dianna
I’m so sorry for your loss never easy.. I loos my husband Aug 16 to cancer.🙏🙏
@@dianaenglebrick8667 I'm so sorry, grief is such a horrible feeling.
@@dimcleod3214 Not sure if you believe in God. You never no with people.
I got a poem that talks about God loan this person, or child for 5, 20 yrs what ever. They are there for you to teach what know and they teach what they Know when the teaching is done God will call them home. We may like it but there suffering is over, I loos my son and grandson 23 yrs ago. I was with my husband 50 yrs but a loss of a child is the hardest. I hope you remember the good things you did with Her and you see a smile come to your face. Again very sorry for your loss.
@@dianaenglebrick8667 I had added onto my first post that my saving Grace is God's assurance that Erin is in His arms waiting for me, but didn't know if it was appropriate. Thank you for your kind words
@@dimcleod3214 I understand and your right
I take care of a 95 year old lady who adores me and I adore her she was born in England and was telling me about English toffee. I’ve tried looking to buy it and haven’t found it so I decided to make it myself for her for Christmas!! Thank you
Have you tried it yet? I bet she'd love it before Christmas 🎄🎁
We have it here in US , called a HEATH BAR .
It's been around over 60 yrs. My favorite candy ever!!
Not always easy to find.
My mother in law taught me how to do this and we had a wooden spoon that was our color measure . When the color matched we added our vanilla and poured. Worked perfectly!
That is awesome!
Great story. Hope that spoon is still in the family.
Great idea! My sister and I used to make caramel popcorn for our family and we knew it was just about ready when it hit the‘scrambled eggs’ stage, right at 6 min when the color just begins to darken- scrambled eggs!
great idea
Clever idea. Like the red stick with harvesting peppers in Louisiana.
The batch I made on Christmas Eve to take to Christmas dinner was a hit… it came out absolutely PERFECT… I made a simple change to it because I didn’t realize I was out of my pure vanilla extract… I used some butter rum I had in my freezer… OMG!!! I will never make toffee with vanilla again…. This stuff was GONE so fast! My brother got a piece and after tasting it went and got a bowl and took about a 1/3 of it to keep for himself lol… I couldn’t believe how good this stuff was! I used Dark Chocolate Chips instead of regular ones also… I swear I found the recipe for a Skör candy bar!!!!
Made it with brown sugar and almonds. Wonderful. Thank you! 🎄 Update: I’ve made three batches, and have no leftovers. This is an evil recipe. Evil I tell you.🤣
I agree!
haha yes it is!!
Good to know 😁 I'm about to try it 😘
I made it with brown sugar and toasted hazelnuts. Divine!
That's sounds really good.
Choc.-covered toffee is one of my favorite candies, but it's expensive to buy, so I'm definitely going to try this. You're a great teacher, btw. You articulate well and speak succinctly and you cover all the bases.
Thank you so much!
Louise, I absolutely LOVE your videos and I've made many of your recipes, and they all turn out just perfect! I've made the toffee now a couple of times. It's wonderful. I have a suggestion though. After the toffee is poured into the 9 X 13 pan and the chocolate chips are scattered on top, instead of using aluminum foil (which can be costly), I just use a large cookie sheet and place it on top. That way you save on using aluminum foil, and the cookie sheet doesn't even get dirty and doesn't need to be washed afterwards!
That's a great idea! I'm so glad you enjoy the recipes!
I'm going to try this. Maybe put something heavy on it. I'm also in a cold climate so I'm going to warm my glass pan under water.
@Angela Ponder
There are so many ways to make this delish toffee.
They all sound sooo good.
I use unsalted saltines as the bottom layer on a foil lined cookie sheet.
Single layer unsalted saltines placed close together.. Pour toffee mixture over them, spread quickly.
I pop it in the oven just for a few minutes until it bubbles..have to watch it closely so it doesn't burn.
The oven method helps spread and thin out the mixture and get it to the edges of the cookie sheet and helps it get to the bottom / under the saltines.
After removing from the oven, I immediately add chocolate chips and let it sit on the counter on a cooling rack, uncovered for maybe 5 minutes, then spread the chocolate chips with an offset spatula.
This way it, makes more and the crunch from the unsalted saltines takes it up a notch.
Great tip, thank you! I was already whining in my head about having to use foil! LOL 😂 This is a great idea 💡 💙
So dirty to hear you rossi
Just keep watching these cooking & baking g shows to occupy pour mind
God Bless. Pray for you❤😂🎉😊
I’ve been making this for years. This was my 96 year old aunts recipe. I never add salt or vanilla. I add 3 tablespoons of water and use Hershey bars. Stir., stir, stir. At least 15 minutes at medium heat. You know it’s done when you see the first puff of smoke. Immediately pour it in the pan, top with Hershey bars. Smooth out the chocolate.Then add chopped pecans or chopped walnuts on top. Either one. Delicious!
Hello from England. Omg I just love your channel you explain EVERYTHING in detail. Thank you x
This was the first ever toffee recipe I came across on RUclips. It was actually in my recommended. My mom LOVES toffee so I made this for her for Christmas just now. I added really finely chopped almonds to the chocolate chips on top. It’s perfect. I didn’t even burn it! I got it to that coffee color that yours had. I also think it wise to use a spatula when stirring it in the pot like you have. It was easier to stir and transfer to the pan. Thank you for this and have a very happy holiday season! ❤️💚
I'm so glad you liked it! Happy Holidays!
@@TheSaltedPepper I’ve created a monster in my house. Now I keep getting asked to make more! 🤣 Oh, dear. It’s now going to be a treat for every holiday! Thanks again for teaching such an EASY and fast recipe to us. Heaven sent, really. 💚
I made this at Christmas (with cashews) and it was a huge hit with everyone so am doing it today after our Foodi Turkey comes out ( yes, A Salted Pepper Foodi recipe!♥️)
This time I'm going to do it with pecans, my favorite nut!! Thank you Louise you're the best. I wish you had your own Food Network channel show, your great way of explaining, your sweet personality and your recipes along with the Ninja Foodi could change the way the world cooks!!😁
Sounds great! I love cashew brittle!
It all sounds so good 😊.
She is Gorgeous too!!!
I just made this for the first time, never have I had such an easy toffee that turned out perfectly. I THINK THIS IS MY NEW GO to. Thanks so much
That's wonderful!
I can’t make that anymore, as I would eat the whole batch. I love it!
Sad but a reality around here too.
My mom used to make her Dad's butter toffee recipe, the taste of which was possibly better than a Heath bar. But it called for Karo syrup--which I think was what caused it to pull our fillings out. This sounds very simple and my family lives heath bars. Thank you so much, I never dreamed it would be so easy to make good butter toffee.
The Karo is probably to prevent crystallization of the sugar. The temperature of the candy determines the texture, so if it is undercooked a bit, it will be a little chewy.
Your toffee (brickle) looks so delicious!!! Thanks for sharing. If I have a choice between cooking with gas or electric, I choose gas every time; sixty-six years of experience here. 1) Instant on/off (no boil overs) so you do not have to remove possibly a very heavy pot to a cooler area of the stove or counter. 2) cost less to use gas than electric however, it does cost a little more to purchase a gas counter cook top or stove and it has to be installed by a licensed plumber. 3) consistent cooking temperature; electric burners cool down and heat up constantly. 4) can still cook using gas even when electricity goes off (the electric light and clock will go off but you can still cook). 5) use the flame to get a blackened/caramalized peel on sweet peppers for your recipes. And 6} if you smoke, you can do what my grandmother used to do, light her cigarette off the gas flame !!! I would rather have a gas stove in general, for cooking, baking and 7) proofing my yeast breads. 8) You can also dry flowers for arrangements.......well, you get the idea. LOL !
I love cooking on gas stoves as well!
I used to make this and peanut brittle a lot when I had gas. I like my glass top stove but I've had too many ruined batches on it. No control.
I have been making a similar recipe for 50 years - since high school home ec class! The one point I would like to add is the attention given to the stove and pan used. You must use a heavy bottom pan and stoves are all so different so once the toffee boils keep the heat lower than higher to just keep that low bubbling. Be patient! The moisture in your home makes a difference too. I use unsalted butter because it’s better butter and add 1/4 t salt to each cube. I also only use raw sugar now - so much better than refined ! Yum
You are absolutely spot on! I do mention that in the written recipe, but probably forgot to mention it in the video.
Hello. Embarrassing, but what is a “heavy bottom pan”? 😳
I made this. This is soooo delicious. I followed your recipe to a “tee”! It tastes just like a Heath bar which I totally love. Thank you so much for this recipe as well as your others!
Linda Gray I’m so glad you enjoyed it!
@@TheSaltedPepper insert drooling😂😂😂😂
I ‘m on a Keto Lifestyle. Can I substitute the sugar for one of the Keto sweeteners? I already have Lilies Leto chocolate chips.
Anyone know why mine “broke”? Sugar and butter separated from each other and wouldn’t comr together
@@BitchinStitchez that what mine did when I got to 300. I quickly stirred and poured. It was still ok
I have made this several times now and it's really a hit with friends and family. As long as you do all that she says it comes out so amazing!
Thank you and I'm so glad everyone is loving it!
I have moved away from close friends and my very best friend who I always did Christmas baking together with, and this reminds me of how much fun that was. Thanks for sharing this with us, I felt like I was almost right there in the kitchen with you! 👍🏼❤️🥰
Hi Louise! Another year has gone by and this is still our staple Holiday candy recipe. 2 Christmases ago we bought our 41 year old daughter a Foodi for Christmas and your recipe links. Last Christmas, we spent Christmas with her and our 3 grandsons in Wyoming and got her a Ninja Foodi Air Fryer grill. This type cooking has changed her world. She is a full time phleblotomist and mother to a 21 year old paraplegic (he had an accident in 2022) a 17 year old and 14 year old, so she is super busy. She has become a great cook and rarely cooks in anything but her Ninja's! Thanks Louise for all your amazing recipes, Merry Christmas 2023 and God bless you.
Thank you, this recipe was so easy and absolutely delicious! Instead of chocolate on top I sprinkled holiday sugars and the toffee looks as good as it tastes! I broke it into pieces put it in festive little baggies and am adding it to my Christmas cookie tray deliveries. I just used a sauce pan on my stove bk I don't have the other things- I also did not use a candy thermometer.
I'm so glad you liked it!
@@TheSaltedPepper Yes, not only did I subscribe but I told 2 friends about you and this delicious recipe! I am looking forward to more of your recipes in the new year. Merry Christmas!🎄
I’ve made this but I put a single layer of pecan halves on the bottom and pour the toffee over that in the pan. So good.
That looks wonderful!! IDEA!!! Try wetting your parchment paper and wrong it out before putting in in baking pan. Lays down much easier and no waste of oil or butter. Works when baking too.
I have tried using water, it didn't work for me. The parchment absorbs it and rips.
@@TheSaltedPepper huh...worked for me. I made this as a Christmas gift for my mother and it was wonderful!!! Thank you!!!
the melting of the chocolate is genius, absolutely love it
I add Chopped Almonds, to the Toffee, and then also Microwave the Chocolate to Melt it, and put a layer on the Bottom of the Toffee, then once that the Chocolate has cooled, then do the Toffee, and then pour it over the Chocolate, then after do a layer on Top. of the Toffee of chocolate.
I have your recipe!
Wow, butter looks different compared to the butter we have here in Australia. I finally figured out what a stick was too. THANK YOU!
Layer the parchment with broken mini pretzels before adding the toffee and they call it Christmas Crack! So good!!
My fav is that very slight chew… just before the hard crack! Also… thanks so much for the salted butter! I don’t know why some people are so precious with their unsalted butter, the salted is just flavor!! ❤
I made this yesterday on the stovetop, and it came out perfect! I like that it is crunchy and doesn't stick to my teeth. Thank you!
Thank you for your clear & easy instructions. Really appreciated knowing about the color - lighter is softer, darker more crispy.
Glad it was helpful!
Thanks, I have a good habit of using almond extract in place of vanilla. I like it.
That sounds delicious!
I make 6-8 batches every year at Christmas. Early on I learned not to stir with a melamine spoon. I was almost done when I realized the bowl of my spoon was about 2 inches shorter than when I started. 😯 I make mine in a saucepan on a gas range. Takes 7 minutes, start to finish! I add ground nuts (almonds, walnuts, or pecans) instead of the vanilla and salt. Love the instapot idea
Oh my gosh! Years ago, I used a plastic stirrer that I thought would hold up, nope! LOL
I found your channel when I was looking for different ways to make peppermint patties. I love the step by step instructions using touch and sight. That is how I cook as well. I will be making this tomorrow morning to serve with Christmas goodies. You have a great personality as well, and will be one of my go-to channels. Merry Christmas and Happy New Year!
I made this last night. Wow! So easy and it came out perfect. I am going to make more to hand out at the Holidays. I did sprinkle toasted almonds on top. Thank you for the content.
Wonderful!
I tried this recipe today and oh my goodness they are so buttery and delicious. I only left it in the fridge for about 45 mins and they were still perfect. My family will be impressed tomorrow on Christmas Day. Thank you . Blessings
Wonderful! Merry Christmas! I only put the toffee in the fridge for about 5-10 minutes to set the chocolate, you don't want it in the fridge too long or the humidity can start to affect the toffee.
@@TheSaltedPepper oh ok thank you. For some reason I thought you said 2 hours in the refrigerator . They are so amazing and easy to make. Thanks again, Merry Christmas beautiful.
@@LoveAcrossAmerica actually she did say two hours in the video
Made it today. i used my cast iron skillet, it worked out well. thank you
I'm so glad!
Where has this video been all my life!? I didn't know it was so easy! Thank you for this simple recipe 😍
You're so welcome!
My mum made toffee for us kids in the late 1940s on bonfire night November 5th every year ..We loved to eat it round the bonfire, not as posh as this toffee but we loved it ..Nice to see it still made on the modern equipment, mum made it on the stove top ..Happy days , no more bombs and guns , and we could show all the light we wanted.
Thanks for sharing your memories, I love that food brings back memories.
I love this woman she's so down to earth like my cool Aunt. First time ever making toffee and she is so easy to listen to and is very thorough with everything. Easy peasy thank you for this Salted Pepper:)
Wow, thank you!
OK so I made your recipe yesterday it's the first time that I ever made toffee candy the only thing I added was some chopped peanuts on top and some red and green sprinkles on top because I'm going to break it up into candy pieces and give it away for Christmas. It came out super easy at first I thought I was doing it wrong because it wasn't getting thick so I put your video back on while I was making it and I just had to tell myself to be patient and keep letting it cook longer and it finally thickened up and it did not burn which I was thankful for and it taste amazing! Thank you so much for this video. ❤️🎄🙏🏻
I'm so glad you enjoyed it!
You are pure pleasure to watch, as you give the perfect information needed at every turn! Thank you for including such precise instructions.
Thank you! That is so nice of you to say!
My mom always made this for Christmas, I think she got the recipe in about 1969. She's gone now but all of us kids make it for our families and our grown kids are passing it down to their kids. It's one of the most beloved tradition for all of us.
Wow, I found this recipe just because I was looking for an example of the hard crack stage (my first batch had coconut sugar so I couldn't go by color). This was sooo much easier! I think the other recipe used a lower heat, and it took forever. Thank you for an easy recipe that I think will become an annual Christmas gift tradition. I did toast walnuts as a base for the toffee, and I ended up chopping the butter so it would melt before the sugar burned. :)
Wonderful!
Coffee heath bar crunch ice cream...My Favorite...so looking forward to your interpretation! Thank you. You are a huge comfort in the year we have had.
Thank you so much! Here is the recipe: thesaltedpepper.com/coffee-toffee-ice-cream/
@@TheSaltedPepper You are the best. I have been considering a new blender and will absolutely buy the Ninja from the link on your page. Your recipe looks great. I appreciate your fast response.
I hope to make this today for Christmas treats. Great video! Love your demo - you give precise instructions and don’t talk just to hear your own voice. Refreshing! Can’t wait to catch more of your videos. Thank you🎄
Louis, your an angel, a registered nurse who helped people, a wonderful cook who is helping people, why don't we have more people like you out there. I enjoy making your baked goods, it has become therapy for me, as a shut in not able to go out and raise cane, this is so relaxing and rewarding to see my family enjoy these items. I would ask if there are any of your recipes using sugar subs, being diabetic is kind of a bummer when it comes to making such great items, if you think about it could you forward the low or no sugar recipes? Thank you for every thing.
Look into what juicy fruit monomeals are and why they actually usually work great for diabetics. No need to give up "sweets" altogether.
I just made two batches of this today came out absolutely perfect it was fun to watch the different stages of how the butter and sugar changed love it thank you girl
Wonderful!
Thanks for explaining that the darker you cook the sugar and butter, the harder the toffee will be. I like it chewy like you described and not super brittle.
You are so welcome!
I can’t wait to try this in my instant pot. I’ve tried a few times on the stove top with no luck....it burns so fast. Looks delicious
Controlling your heat is the key! Enjoy!
I'm so excited about this recipe ! I Loooove taffy and chocolate, Carmel and chocolate ,and this seems so easy to make..Thank you for this marvelous demo !
I hope you love it! Just so you know, this texture is not like a soft caramel or taffy, it's brittle.
Thank you so much for this recipe. I used to make a toffee very similar to this, and I would break it up and then fold it through softened really good - quality bought vanilla icecream. But I LOST the recipe, so you are a lifesaver for me! I live in Melbourne, Australia and, of course, it's summer here at Christmas time. We have cold turkey and potato salad and green salad, and I will make this yummy toffee to put through the ice cream 🍦 😋 😊 👌 ☺. And this year I'll make your recipe with the milk chocolate chips on top. I LOVE CHOCOLATE, it doesn't matter what season it is, I love it. ❤ So, thank you again my dear friend in America, and Merry Christmas to you and your family. Lots of love from Amanda in Australia xoxoxoxox
I used to love Heath and Score bars but they never used Butter! Butter is the ingredient that makes this “real toffee”!! Thanks for this recipe❤️ be safe and have a Happier New Year.
Happy New Year!
I absolutely love how this recipe has so few ingredients! SO many recipes say "easy", but then click on, and there are, like, 15 ingredients jajaja 😄
I so enjoy your video...my first time here. Thank you. Now, off to the store for a couple of ingredients and then put my Instant Pot to work!
I like how you let us know your experiences and secrets, I’m going to try to make this one.
I hope you love it!
The tip about spraying the butter, is much appreciated
I followed your recipe.....And it tastes AMAZING!!!!!!! Thank You!!!
Glad you liked it!!
OMG oil in a spray bottle!! You just blew my mind. That is brilliant.
you are so comforting to listen to idk how but i like it
Thank. you so much!
I thought the same thing while watching!
@@melissapate316 Thank you so much!
@@melissapate316 me too!that is why I subscribed :)
Yes, you do have a really nice voice.
I make toffee every Christmas, but I do it on the stove and I’m like you, I watch for the color instead of using a thermometer. I also always put chopped nuts on mine, either almonds or pecans, whatever I have in the pantry. I usually have to make two batches since I make up goody baskets, including homemade cookies, Divinity, etc., to give as gifts to our neighbors and friends.
I enjoyed your video. Very soft spoken and explained the recipe very well. I’m making that tomorrow! Yum yum! Thank you for sharing!
Thanks so much! 😊 I hope you love it!
I used to make toffee and if you want it to taste extra buttery, add some popcorn butter topping oil (1Tbs) it's soooooo delicious and buttery
Can also use a more buttery butter, Like Isigny St. Mere.
Huge heath bar fan here and will definitely be making this recipe. Thank you for sharing! My husband votes for thicker chocolate!
Hope you like it!
I suppose one could add any chopped nuts for different flavors-- Almond Roca, anyone?
@@carrier7399 I added toasted slivered almonds to my batch I just made.
Delicious! Used some vanilla salt added walnuts and coconut did not have chocolate chips .. still turned out great!! Thank you 😊
Sounds great!
Melting the chips on top is brilliant.
My husband has made it twice this week and it's perfect! We've been putting chopped cashews on top and giving it as Christmas gifts. He plans on trying chopped pistachios with the next batch. Thanks for the recipe!
I'm so glad you both enjoy it!
I made this and it was delicious! Thanks for the great recipe!
I'm so glad to hear that!
I'M RIGHT WITH YOU ON USING THERMOMETER!!
TOSS IT(AS FAR AS THIS &FUDGE GO).
NEARLY BURNED TOO MANY TIMES!!
GONNA HAFTA TRY THIS!!
THX FOR SHARING!!
Hope you enjoy it!
If you're still reading this, what do you l ook for with fudge to tell it's done?
I love toffee.I think Skor is tastier than Heath. Might have to try this recipe !
Waiting on mine to cool, but had to test it!!! It is sooooooo easy and sooooo DELICIOUS. I added about 3/4 cup of really finely chopped almonds with pampered chef chopper and it tastes EXACTLY like a very fresh HEATH bar.
I always wondered how we made Toffee. Thank you. It looks great!
Thank you, I love this recipe!
Can't wait to try this recipe....it looks so delicious and not very hard to make. Thank you for showing us how to make this recipe.
My pleasure 😊 I hope you enjoy it!
I 😍 English Toffee! This Recipe is better than a Heath Candy Bar ... In which I haven't seen it in the Supermarket in years!❤️
Glad you like it!
Beverly, just bought one the other day while waiting for a day to make this.
I didn't realize Toffee was so easy to make. I'm making a batch real soon. Thank You
I hope you love it!
good job !!! that looks like it taste wonderful. This video caught my eye because I love Heath bars, can't wait to make it. Thank you
Hope you enjoy it!
I really enjoy your videos. What I like is the relaxed way you cook. It reminds me of my mother and grandmother. They were wonderful cooks but didn’t work with exact measurements!
I made the toffee and it was heavenly. I live in the mountains at 5,000 feet. It took a little longer to get to the mocha color. I took your advice and skipped the candy thermometer, what a relief. I was throughly relaxed and not freaked out. The end result was delicious toffee. Thank you for sharing 😘
I'm so glad you enjoyed the toffee! I never used to measure anything either, but I have to now so I get the recipe correct for everyone else. It's hard though!
What a wonderfully simple recipe! Great idea for the holidays. Thank you
Thanks!
I've been making toffee for 25 years off and on but I haven't done it for several years now. I noticed that living up in the altitude my toffee usually separates the butter and the sugar separate but it doesn't do it at lower altitudes. I'm going to definitely try this recipe in my instant pot to see if maybe that helps with the separation issue. I'm inspired once again thank you this is definitely something worth making if you like almond roca! Thank you for such detailed Instructions merry Christmas
Thank you so much for sharing that! Some people have been having issues with their butter separating and I never thought about altitude making a difference! Let me know if you try the IP and how it works. If you have the stainless liner, you might want to start out at a little lower temp. Merry Christmas!
@@TheSaltedPepperI just got my IP a few weeks ago as a gift to myself and only have the stainless liner. Thanks for letting me know to turn the heat down a little. I will let you know how it turns out. I like crushed almonds in my toffee so i will be adding toasted almonds to my mix. Does anyone say they have crystalling issues when they continuously stir it? I've heard constant stirring causes it to crystalize. You can tell I have done a TON of research on how to make foolproof toffee. It's expensive when it doesn't turn out.
I'm an experienced candy maker, but have never tried toffee which is one of my personal favorites. The method is similar to peanut brittle and I think I'll give it a whirl. Happy Holidays.
Do you have any ideas why toffee would separate? It seems to be a high altitude issue because over the years that I've made it, it always turned out fine when i was living in lower altitudes. I have lived in the mountains most of my life (off/on) and it's really hard to make at 6500 feet. Ideas, suggestions, thoughts? Also, does constant stirring risk it to crystalize? Thank you :)
Enjoy!
There are several reasons that toffee separates and I just learned yesterday that altitude is one of them. Sudden temperature changes and also stirring too vigorously can also cause it. Crystallization can happen when stirring IF you are scraping the sides. I haven't experienced that with this recipe though. My only thoughts for making it at a high altitude is to start off with a low heat and gradually increase it. I have also heard that you don't cook it to as high of a temperature as you do at sea level. I would try only cooking it to 285F. Please let me know if you try any of these ideas and if they work!
I have no experience with high altitudes, but am sure that could create problems. Also, I try not to stir candy constantly once the sugar has dissolved and don't scrape the sides of the pan.
@@nancyfenity9817 It's weird, there are some recipes that say stir like crazy and others say don't touch it, especially the sides of the pot while cooking...I dunno.
I try to stay away from sweets. So I doubt that i will make toffee. However you just taught me how to make the stubborn parchment paper stick to a baking sheet with a thin layer of oil, and that is a revelation. Thank you!
Great! Glad you got something out of the video!
thank you I love your recipes and the way you explain them
Glad you like them!
me too she is the best love her
I love this recipe-I also topped it off with crushed nuts-thanks!
I am making this for the first time today. Thank you so much for posting this. I can't wait to try.
Hope you enjoy it!
That was one of the easiest recipes for toffee, and mine did not separate. I did it on top of the stove instead of in my instant pot but I appreciate that it didn’t get oily looking.
I'm so glad it worked out for you!
Small bits of finely chopped pecans sprinkled on after chocolate is spread would make a great addition too.
I use almonds, pecans is a nice idea.
absolutely!
Definitely agree!
Or some flaky seasalt. Ooooohhhhhh I gotta make up a batch!
Kacey beth Toasted slivered almonds
Love, Love, Love and it was as easy as you said. I have made another recipe for years and this turned out so much better. My only problem is that I wished it made more so that it would last longer than a couple of days in our household. Can i double this recipe and if so, what size pan would i use? Thanks so much!
I haven't tried to double the recipe so I'm not sure how it would work. Candy can be funny and sometimes it's best to make two separate batches rather than try to double it. I'm thrilled you liked it!
That recipe looks as if it would be great with a little crunched up over a couple of scoops of vanilla bluebell icecream. I will try this.🥰
Absolutely! I made a coffee toffee ice cream that uses this and it is outstanding!
what is vanilla bluebell ice cream ?
@@sammy4395 Bluebell brand ice cream. Vanilla flavor.
Yes, may favorite... vanilla ice cream and chocolate covered toffee!
I’m going to make this toffee for my husband and my family! It looks just delicious!
I JUST made this. It turned out well. Now, we'll see what it tastes like in 2 hours.
Richard Newman I hope you love it!
Looks wonderful! I was salivating while she was eating that!
I made this today on the stovetop and it turned out perfectly, unlike another recipe I tried the other day that was a magnificent failure. It’s amazing! Thank you.
Great to hear! Enjoy!
When you made it on the stove,Did you use a double boiler?
@@pattipaquette8395 Nope, just a heavy-bottomed stainless steel 3-quart saucepan. I think the key here is to use medium to medium-high heat, and not high. My gas stove dials go from 1-6 then HI, and I use 4.
I like your channel I just watch this as my first video and I normally skip through when people are talking or certain things and I want to know exactly what's in it first but I found myself watching every bit because you're just so sweet
Thank you so much!
You do a good job tasting, too, good at conveying how good it is. I'm going to try it with my instant pot.
Thank you! I hope you love it! If you are using a stainless steel insert, start out with the heat on medium and then you can turn it up, if you need to, after the sugar and butter have melted.
Wow!, I ended up making a second batch for my Son to take on his trip to Vermont.. what a hit !, the simplicity!!
I'm so glad to hear that!
Oh my gosh! I love caramel toffee ! My mouth was watering ! Going to make this sometime this wk , cheers 💕👍🇬🇧
Hope you enjoy it!
You've been bookmarked!
And I've just learned why ours (my sister and I) didn't work out so good. We melted the chocolate before pouring it on and did it while it was quite cool and the chocolate separated from the toffee.
Thanks!
I'm so glad the video was helpful!
My grandma would use the burnt sugar as a topping for cakes and biscuits. It was so good.
I bet!
Thank you so much. I made two batches one with almonds and one without. Soooooo good. Super easy too!
I can’t wait to try this one out. I love toffee
I hope you love it!
@@TheSaltedPepper I used semi sweet chocolate chips...😋😋😋😋😋😋😋
Growing up, we would line the pan with saltines then pour the caramel and chocolate one top of that. Super good too!
Yep! That's a different thing altogether, but so good!