Comments on: Fuji Nana’s Deadly Chocolate Almond Toffee (yeah, I know you love me)

By: The Cookbook Apprentice

The Cookbook Apprentice — Fri, 08 Jan 2010 00:36:21 +0000

This recipe looks so wonderful, I can’t wait to try it! I was sent here by @VinoLuci on Twitter. @Chef_Jay posted on Twitter that tomorrow is National Toffee Day and when I asked for a great toffee recipe, @VinoLuci gave your link. I’m so glad she did : ).

By: Fuji Mama (Rachael)

Fuji Mama (Rachael) — Sun, 03 Jan 2010 06:34:46 +0000

Julie– When you say your butter never turned gooey, are you referring to the butter/sugar/vanilla salt mixture? If that mixture is going straight to burned, then your pot isn’t heavy enough and your mixture is cooking too quickly. The mixture should slowly start to thicken and then change color. You have to watch carefully at the end because the color change will happen quite rapidly. You might try cooking your mixture over medium heat.

By: Julie

Julie — Sat, 02 Jan 2010 22:13:17 +0000

I tried making the recipe but couldn’t get past burned butter. The butter never turned gooey – it just went straight to burned in about 5 minutes and the butter separated. Any idea what I did wrong? I used a stainless steel pot (didn’t have a heavier pot) over high heat stirred constantly.

By: Andy

Andy — Thu, 24 Dec 2009 00:38:23 +0000

All I can say is that initially I used another recipe that was of good looks and poor taste. I had to contain myself from eating this wonderful fat calorie recipe.but so what you only live once! The butter really makes a difference! And the looks won't prevent you from trying that first piece that gets you hooked. I thank you so much for providing the pictures to assist along with the process.

By: Barbara @ VinoLuciStyle.com

Barbara @ VinoLuciStyle.com — Mon, 07 Dec 2009 17:01:04 +0000

Oh, oh…two things I love. Homemade toffee and Enstrom's. Enstrom's is a Denver institution; used to be one store in Cherry Creek area and it was a dedicated trip to get there and buy packages for the holidays. Then I tried making my own several years ago and have found it easy and just as good. I love this recipe since I have whole almonds and none that are blanched so will be trying this today!
I had a friend here yesterday to spend the day baking with me and she was making toffee. She insisted in relying on a candy thermometer she had brought with her. First batch was too dark, 2nd one totally burned that she pitched, so with the third try, I tried to get her to adjust based on color but no, pretty much ruined that, too. Even her son who she thought would eat anything sweet noticed a weird taste (burned will do that). Listen to Fuji Mama, the color is key…warm golden brown, get it out of the pan!

By: Gluten-free holiday baking? - AmityMama.com

Gluten-free holiday baking? - AmityMama.com — Mon, 30 Nov 2009 15:55:39 +0000

[...] make toffee like this over the holidays usually– Fuji Nana's Deadly Chocolate Almond Toffee — La Fuji Mama You can also do all sorts of yummy fudge, divinity, choc covered cherries, forgotten cookies [...]

By: Ting

Ting — Thu, 30 Apr 2009 23:15:00 +0000

That’s I am looking for, thanks so much, saved it!!!

By: hannah

hannah — Sat, 18 Apr 2009 15:11:00 +0000

Naughty. Just looking at these photos makes me feel the need to go run a few laps around the house. I’ll try this recipe the next time company comes over so I don’t dispose of it all by myself!

By: Jill

Jill — Fri, 17 Apr 2009 04:39:00 +0000

OH DEAR GOD!!! I just made this toffee and it is soooo good. I couldn’t wait for the chocolate to finish hardening. I had to eat it still warm. It was great. Thanks you soooo much!!

By: Tiffany

Tiffany — Wed, 25 Feb 2009 21:19:00 +0000

Looks delicious!
http://www.tiffanystable.com