Recipes and Cooking Toffee Butter Crunch 4.3 (89) 2 Reviews Because of the amount of butter in this candy recipe, the toffee does not stick to the unbuttered foil. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 15, 1996 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 20 mins Chill Time: 15 mins Total Time: 55 mins Servings: 48 Yield: 1-1/2 pounds Jump to Nutrition Facts Ingredients ½ cup coarsely chopped almonds or pecans, toasted 1 cup butter 1 cup sugar 3 tablespoon water 1 tablespoon light-colored corn syrup ¾ cup semisweet chocolate pieces ½ cup finely chopped almonds or pecans, toasted Directions 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. 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. 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). Rate it Print Nutrition Facts (per serving) 79 Calories 6g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 79 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 39mg 2% Total Carbohydrate 7g 3% Protein 1g Iron 0.2mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.