1. Denise says

    Is there a reason to mix it on the parchment paper? I would think a bowl would be easier. Just want to make sure. This sounds amazing and I can’t wait to try it!

    • Jessica says

      Well, you end up mixing on the parchment several times anyways, so in my opinion, no need to dirty a bowl in the very final step!

  2. Sharon says

    This is fantastic. I’ve made it a few times. Definitely use parchment. It makes mid-way stirring and cooling so much easier. I find it gets better after a day or two as the Carmel softens ever so slightly. I also use a lot more nuts because it’s my favourite part. Toasted whole almonds, peanuts and cashews work well.

  3. Vicki says

    This is delicious. One suggestion – when you remove it from the parchment paper/pan to cool, spread it on non-stick foil. I spread mine on wax paper and some stuck to it.

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