Toffee Butter Crunch

Great with or without chocolate on top. Was a big hit in the Christmas goodie bags that we passed out to the neighbors.
Toffee Butter Crunch
Toffee Butter Crunch

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

servings

Ingredients

  • 1/2

    cup coarsely chopped almonds or pecans, toasted, (optional)

  • 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 (optional)

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 till 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 degrees, soft-crack stage (abut 15 minutes). Watch carefully after 280 degrees to prevent scorching. Remove saucepan from heat; remove thermometer. 3. Pour candy into the prepared pan and spread out with a metal spatula. May also estimate hardness of candy by placing a drop of the cooking candy mixture into cold water. When candy mixture is a medium tan color and it forms a hard, crunchy piece of candy in the water, it is done. 4. Let candy stand for 2-3 minutes or until firm; sprinkle with chocolate chips. Let stand for 1-2 minutes. When chocolate has softened, spread over candy with a metal spatula. Sprinkle with the 1/2 cup finely chopped nuts. Lightly press nuts into chocolate. 5. Chill till firm. Use foil to lift candy out of pan; break into pieces. Store tightly covered.

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