Toffee Butter Crunch

Because of the amount of butter in this candy recipe, the toffee does not stick to the unbuttered foil.

92Kviews
83 users rated this recipe an average rating of 4.5
  • Makes: 48 servings
  • Yields: 1-1/2 pounds
  • Prep: 20 mins
  • Chill: 15 mins
  • Cook: 20 mins
Rate me!


Toffee Butter Crunch
Ingredients
1/2
cup coarsely chopped almonds or pecans, toasted
1
cup butter
1
cup sugar
3
tablespoons water
1
tablespoon light-colored corn syrup
3/4
1/2
cup finely chopped almonds or pecans, toasted
Directions
  1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
  2. Butter sides of a heavy 2-quart 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, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
  3. Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
Nutrition Facts (Toffee Butter Crunch)
    Per serving:
  • 79 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 10 mg chol.,
  • 39 mg sodium,
  • 7 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X