A favorite in our household every holiday!
BIG NOTE FOR BAKERS! Make sure you are using a high quality butter with over 80% milkfat. I had three batches get gritty or break using standard store-bought butter, because they have been shifting around the ingredients. Toffee/caramel recipes NEED that milkfat. Kerrygold or other European butter will really make this recipe SHINE the way it should.
