Be jealous. Be very jealous.
My first try at English toffee was not as successful as my first try at peanut brittle, which rocked.
I blame the recipe from this site. I've made the French salted caramels from the site too, and they turned out delicious but way too soft. The English toffee was the same way even though I added fifteen degrees to the printed finishing temperature. I'm just going to have to keep on hunting til I find the perfect toffee recipe!
This batch tastes fine. Good chocolate, crunchy almonds, nice slightly salty toffee. The problem is, the toffee has no snap! It has the texture of a praline from New Orleans. That is to say, a bit sandy.