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Toffee Butter Crunch

Makes: 48 servings Yield: 1-1/2 pounds
Prep 20 mins Chill 15 mins Cook 20 mins
Toffee Butter Crunch
  • 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  cup  semisweet chocolate pieces
  • 1/2  cup  finely chopped almonds or pecans, toasted

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)
  • Servings Per Recipe 48,
  • cal. (kcal) 79,
  • Fat, total (g) 6,
  • chol. (mg) 10,
  • sat. fat (g) 2,
  • carb. (g) 7,
  • pro. (g) 1,
  • vit. A (RE) 31,
  • sodium (mg) 39,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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