I found it. I searched on Lars and toffee instead of just toffee.

I just made two successful batches with zero butter separation or pooling using the following recipe from Lars, although I added 1/2 t of baking soda to fluff up the mixture at the end

1 cup salted butter
1 1/2 cups sugar
3 T water
3 T light corn syrup
1/2 t baking soda
1/2 cup slivered almonds
6 oz (1/2 bag) semi sweet chocolate chips

Based on all the tips and procedures IÂve read on preventing butter separation and pooling, I did the followingÂ

Lightly toast 1/2 cup slivered almonds in a 350 oven for 5-8 minutes until light golden. Cool a little and then chop them up to a small dice.

In a heavy pan (mine is copper), melt the butter completely over LOW heat. Slow and low. While it was melting, I used some of it to brush the sides of the pan to prevent crystallization.

Once the butter is fully melted, add the sugar, water and corn syrup. SLOWLY stir almost continually over LOW-MED LOW heat until it just comes to a very light boil. This takes 10 or more minutes. During this time, the sugar is melting.

Cover the pan with a lid and let it boil for 3 minutes as the steam will wash any crystals down with the butter on the sides of the pan assisting. This prevents a complete crystallization of your whole batch and is important.

Uncover, bring the temperature up just a small notch to MED LOW and let it boil out the water. At this time, you can place your candy thermometer on the pan, making sure the bottom is suspended and not touching the bottom of the pan. Large white popping bubbles will happen continually for 10 minutes or more. During this phase, I stirred occasionally, maybe every minute or so.

When the temperature reached 300 degrees, the color is a rich amber color (about the color of peanut butter). Pull it immediately from the heat and stir in the 1/2 t of baking soda. Stir vigorously being careful as the mixture will increase in volume.

Pour onto the prepared 13Ã9 pan (I use a silpat sheet, or you could use buttered foil or parchment). Tip the pan back and forth a little so it spreads out. After 5 or more minutes the top has set enough to sprinkle the chocolate chips over the top. Let them sit for another 3 or 4 minutes until they are completely softened. With an offset spatula, spread them all over the toffee until smooth. Sprinkle your chopped toasted almonds over the chocolate. Move to cooler spot, preferably elevated on a cookie rack so it can cool from below.

Let it set up for a few hours. Some people place in the frig to set the chocolate. IÂm letting mine air set which seems to be working fine. When completely set, break into chunks and store in an air tight container. IÂve read it will be fine on the counter for a week or so, and in the fridge for a month.

I have not frozen toffee before and may freeze one batch to see how it does. There may be some bloom on the chocolate, so IÂll test it. If anyone has tips on freezing, please let me know.

Other tips IÂve read say that on a humid day, cook it one or two degrees beyond 300. ItÂs in the 40Âs here today and not humid at all. Good luck. I really think LOW and SLOW is to key to not having it separate. I know Lars said his was perfect every time, and this turned out great.

In case you're still wondering, the Nestle site has information on why toffee separates sometimes and tips for correcting the problem.

Carol

My recipe is very similar, except that I use unsalted butter, no baking soda, and more almonds, some of which I combine with the toffee before it sets up. Also, I use bittersweet chocolate, since there is enough sugar in the toffee to more than compensate for the chocolate. Bittersweet chocolate is also less likely to melt in your hands. I've never had toffee separate, and so I can't comment on that. I have noticed that the time it takes to get to 300° varies with the weather - it takes longer on cold rainy days.

I do not like any salt in toffee. Once I put some toffee in a bag that had had salted nuts in it before, and a small amount of salt got on the toffee and ruined the flavor for me. It made it taste like peanut brittle. The flavor is much richer without salt.

Lars

Thanks Lars & Carol. I made three divine batches yesterday and its wonderful!! Sent a little bit with my daughter today to college and have a big tin in the freezer for the 15th.

Lars, have you frozen yours before?

No, I haven't frozen them before, but I have kept them in the refrigerator, especially at my parents' house because they keep it near 80°, even in December. I've frozen Snickers bars before, however. I think toffee keeps quite well in the fridge, but I don't think freezing would hurt it.

Lars