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Reviewed Chocolate-covered Almond Toffee Bars
Jul 26, 2011 on FoodNetwork.com
“I have made this for years now and have got to the point where I can make a double batch. Usually I use parchment paper or Silpat over a large cookie rack. Other than that, I don't change a thing.
Today I made another double batch. Just after I stirred the almonds into the 300 degree toffee, I moved the wooden spoon I was using...”