TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Toffee Butter Crunch

ElisabethElisabeth
Rate this

Time:
prep time:
30 min
total time:
1 hr

Save this recipe 1
Toffee Butter Crunch photo Save this recipe 1
Time:
prep time:
30 min
total time:
1 hr

Ingredients

  • 1 C butter, melt in saucepan
  • 1 C sugar
  • 3 tbsp water
  • 1 tbsp light corn syrup
  • 1 C semisweet chocolate chips
  • 1/2 C finely chopped pecans or almonds, toasted
Save a shopping List

directions

  • 1

    Line a 15x10x1" baking pan with foil, extending foil over edges of pan; set aside. Butter the sides of a 2-quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Watch carefully after 280°F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.

  • 2

    Let candy stand about 2 minutes or until set; sprinkle with chocolate chips. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.