- Reaching the right temperature: It's critical that this mixture reach the right temperature of 230 degrees f (110 c) for the candy to set. Test the temperature with a candy thermometer or better yet an instant-read thermometer. (these thermometers can be used for everything from bread making to grilled meat). Be patient, as it will seem like it's taking forever at one point.
- Use parchment paper to line the pan. Do NOT use wax paper (it will stick) and do not spray the pan with non-stick cooking spray. I tried this in the past and did this in the past and it is almost impossible to remove.
- Refrigerate the toffee. Although these should be cooled at room temperature, they need to be store in the fridge. If not refrigerated for 30 minutes or more, these candies tend to swell. They still taste the same, but don't look as nice.