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Toffee Butter Crunch

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
Toffee Butter Crunch photo


  • 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.



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