Ingredients
- 1 cup butter
- 1 cup sugar
- 3 tablespoons water
- 1 tablespoon light-color corn syrup
- 3/4 cup milk chocolate pieces or semisweet chocolate pieces
- 1/2 - 3/4 cup chopped nuts, such as almonds, pecans, walnuts, and/or cashews, toasted
Preparation
Step 1
1. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set pan aside.
2. In a 2-quart heavy saucepan melt butter over low heat. Stir in sugar, water, and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F, soft-crack stage (about 12 minutes). Mixture should boil at a moderate, steady rate with bubbles over entire surface. (Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 5 minutes of cooking as temperature can increase quickly at the end.) Remove from heat; remove thermometer.
3. Carefully pour corn syrup mixture into prepared pan; spread evenly. Cool 4 to 5 minutes or until top is just set. Sprinkle evenly with chocolate pieces; let stand for 2 minutes. Spread softened chocolate into an even layer over toffee layer. Sprinkle with nuts; lightly press into chocolate. Let stand at room temperature several hours or until chocolate is set. Use foil to lift candy out of pan; break into pieces. Store with waxed paper between the layers in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts (Toffee Butter Crunch) cal. (kcal) 141,
Fat, total (g) 10,
chol. (mg) 22,
sat. fat (g) 6,
carb. (g) 12,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 1,
sugar (g) 11,
pro. (g) 1,
vit. A (IU) 243,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 59,
Potassium (mg) 36,
calcium (mg) 20,
iron (mg) 0,
Other Carb () 1,
Fat () 2,
Percent Daily Values are based on a 2,000 calorie diet