>
>Sounds like the result of high humidity - here's my recipe -
>proportions slightly different, and no salt or baking soda:
>
>Nancy's Toffee Crunch
>
>1 C. butter
>1 C. sugar
>3 T. water
>1 T. corn syrup
>1/2 C. coarsely ground almonds
>1 C. semi-sweet choc. chips (for the topping)
>1/2 C. finely ground almonds
>
>Butter sides of a heavy saucepan. Melt butter. Add sugar, water and
>corn syrup, and boil over medium high heat to 290 degrees F.
>(soft-crack stage). Remove from heat and stir in the coarsely ground
>almonds. Pour into buttered 13 x 9 x 2 inch pan and let cool slightly.
>
>If desired, melt the chips and spread on top the toffee. Sprinkle the
>1/2 C. finely ground nuts over the top. Chill thoroughly and break
>into pieces.
>
>You can double the choc. chip and finely ground nut measurements, and
>after the top side has chilled, you can repeat the chocolate/nut
>mixture on the bottom, so both sides of the candy have chocolate on
>them.
>
>This recipe doubles easily. When I double it, I put it in a jelly roll
>pan (15 x 10 x 1). I use about 2 1/2 C. chocolate chips for the jelly
>roll pan size.
>
>If you temper the chocolate, the candy topping will not melt in your
>hands as easily -- to temper it, melt half the chocolate chips and
>remove from heat. Stir in the other half of the chips, and beat it
>until all the chocolate is melted. (Simple method.)
>
>N.

I have a question or two. When I make toffee, I have experienced some
difficulty with the chocolate adhering to the toffee, especially when
I am breaking up the pieces. Any ideas on this...??

The recipe above appears to have chocolate on the top only. I'm
wondering if this procedure has any advantage over coating it on both
sides with chocolate.

What procedure and tools do you use to break the toffee into bite size
pieces? This is always quite messy for me and it's difficult to
obtain uniform pieces.

Thanks!
Ginny