Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Toffee Butter Crunch

Rate this

prep time:
30 min
total time:
1 hr

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


  • 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


  • 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

We want to know what you think
about the new recipe page design

Give your feedback
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.