I have made this particular recipe for years!!! It is fantastic!! Family and friends love it! Use a candy thermometer and be patient - it takes time and A LOT stirring to get to the hard crack stage - but it is well worth it!!!!

I make this every year around the holidays and normally it is wonderful and quite simple but...when it fails it fails miserably! I think weather might be the culprit and would appreciate any advise for preventing the butter from separating during a hard boil in the final minutes as it begins to brown the sugar. Normally the recipe is great however it has failed twice on me this week! It is almost as if there is too much butter and not enough sugar at times when it does this. Help! (3,500 ft elevation)

I agree with Pitstop in New Mexico, but found the secret. You must quit stirring at the end of your cooking. It's hard to do but I read a Paula Dean secret...and it truely works. You will not burn it with a good pan. Good Luck

I learned a new trick this year to help the chocolate stay adhered to the toffee. I really get disappointed when the chocolate pops off the toffee when it is time to eat it! Dabbing the toffee one or two minutes after you pour it into the pan, to remove excess butter - should help. Right after you dab it - add the chocolate just as directed.