My final product, packaged and ready for giving. I've eaten so much English Toffee in the last few days. There are different varieties: pecan, plain, and almond. The almond is the prettiest to look at (curse me for not getting a picture...) but I love how all of them taste. I've found the key to toffee is keeping the temperature on medium heat instead of medium-high (which means on my stove i use a 5 out of the 1-9 offered) after slowly melting the butter and sugar together. I think my first and my last batch turned out to be the best, both in texture, color and taste, but it's all pretty darn good.