Toffee Butter Crunch

By Julie_Bahun

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

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)

Details

Servings 2

Preparation

Step 1

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.