![]() ![]() I have made this without the almonds plenty of times and is delicious too. It’s a good idea to “swish” the bowl around and look after maybe 9 mins because I have seen it burn before and not be noticed until the batch is ruined. I have posted this other places online and read people have had more then 12 minutes but I think that’s pretty unusual. Then you will know about how long to watch for with your microwave. I highly suggest your first few makings to watch closely after 7 mins as it can change within 20-30 secs. The TOTAL cook time should be between 7 and 12 minutes…this is me having several microwaves over the years, but all close to 1000 watts. My notes over the years: The butter on rim of bowl is to help toffee pour out…you can use a little from your stick, use extra, or what I like to do is just take butter wrapper and wipe around rim. Pour mixture over sliced almonds (optional) on a buttered cookie sheet. Candy is done when the color of a Heath bar or brown sugar. Cook approximately 7 to 8 minutes and start watching at this point so as not to overcook. Rub the top of a mixing bowl with (extra) butter. If anyone is interested, I have been making this MICROWAVE Toffee recipe for almost 30 years: ABSOLUTELY PERFECT AND DELICIOUS and simple to make. It all combined back together just fine and became that wonderful peanut butter color (kudos to the one reviewer who recommended keeping your jar of peanut butter out so you know what color you need your toffee mixture to be when it is done). I turned it back down and started using my whisk instead of the wooden spoon. The only issue I had was that after stirring for 15 minutes my butter started separating from the mixture after I had slightly increased my burner temp. I read through all the comments first then got started. She had everything your recipe called for so we started making it. It was delicious, but was not nearly enough…lol…so my mom started looking for toffee recipes and found yours. A neighbor of theirs brought over a small bag of homemade toffee today (Christmas Day). The chocolate gets soft if stored in a warm area. Don’t store it anywhere warm, if it’s summer or a warm kitchen you may be better off storing in fridge. Every time I have made sure to do it right it turns out so good people eat it up. Then pour onto parchment paper covered cookie sheet. Then keep stirring until it’s what I call paper-bag brown. Keep stirring on medium, eventually the mixture will begin to look like it’s separating from the sides of the saucepan. Don’t leave it and walk away or the butter mixture separates. Every recipe I’ve seen says ten minutes but mine always takes 20 or more. Too high or low temp and it won’t start to turn brown. I have an electric stove and I bring mine to a slight boil, then come down to medium heat. Also, the temperature MUST be just right. I’ve made this recipe many times, a few have failed. Just be warned that you will not want to share this with anyone so if you plan on making this for gift-giving, I commend you on your self-control! That’s it! No candy thermometer or fancy gadgets needed.īut I guess the real hard part is waiting the 2 hours for this to cool so you could finally stuff your face with this. It’s a simple stir-and-watch process until it turns an almond brown. The only hard part I could think of is the caramelization process but I promise you, it’s not difficult at all. Now this toffee recipe is unbelievably easy. Well, I’m happy to say that after 12 years of trying my first homemade toffee, I can finally cross this off on my culinary bucket list. She said that her mom would make it during the holidays and we would all surround her during break time to make sure we got our hands on this amazing toffee. When I was in the 7th grade, one of the girls in my history class always brought in the most amazing homemade toffee. An unbelievably easy, no-fuss, homemade toffee recipe. ![]()
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