This recipe is not healthy in any manner whatsoever. Its two main ingredients are butter and sugar with a side of dark chocolate.
Well, I normally double the recipe and skip the nuts. It's still a wonderful treat minus the almonds or pecans. I generally only prepare a batch near the Holidays. That's mostly because it's forgiven to have it present at this time of year. It is always a hit at parties.
As for notes/alterations, I normally double the recipe and pour the molten toffee onto a wax paper lined 17x12 jelly roll pan.
I stir it every 45 to 60 seconds with a silicone scraper (won't melt at high temps).
I use my handy dandy Pampered Chef small spreader to spread the chocolate. I find that having the angle in the handle makes the difference between burned chocolate covered knuckles (often found with the use of a butter knife) and clean unscathed knuckles. I can also be a giant klutz when I get excited, and well, toffee & chocolate!
Immediately after pouring the corn syrup, soak the tablespoon measure in hot soapy water for a minute and wash. Immediately after pouring the toffee from the pan fill it with hot soapy water and insert the candy thermometer and scraper. Cleaning these immediately saves days of soaking by letting it sit for even 10 minutes. You are making crunchy candy.
Don't hate me, just eat it in moderation!
