Toffee Butter Crunch Recipe

Toffee Butter Crunch
submitted by epicure at ifood.tv

Summary

Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
CuisineMethod
DishSpeciality
Main IngredientInterest Group

Ingredients

 Chopped pecans/Toasted almonds1 Cup (16 tbs) (1/2 cup finely chopped and 1/2 cup coarsely chopped)
 Butter1 Cup (16 tbs)
 Sugar1 Cup (16 tbs)
 Water3 Tablespoon
 Light corn syrup1 Tablespoon
 Semi sweet chocolate pieces/Milk chocolate pieces3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size

Calories 953 Calories from Fat 636

% Daily Value*

Total Fat 74 g113.2%

Saturated Fat 33.3 g166.5%

Trans Fat 0 g

Cholesterol 121 mg

Sodium 93.4 mg3.9%

Total Carbohydrates 78 g26%

Dietary Fiber 2.7 g10.9%

Sugars 63.8 g

Protein 4 g8.3%

Vitamin A 28.4% Vitamin C 0.52%

Calcium 3.4% Iron 4.1%

*Based on a 2000 Calorie diet

Directions

Line a 13 x 9" pan with foil, extending foil over edges of pan.
Sprinkle coarsely chopped nuts on bottom of pan, set aside.
Butter the sides of a heavy 2-quart saucepan.
In pan melt butter over low heat.
Stir in sugar, water and corn syrup.
Cook over medium-high heat to boiling, stirring constantly with a wooden spoon.
This takes about 4 minutes.
Clip candy thermometer to pan.
Cook over medium heat, stirring frequently till thermometer registers 290°F, soft crack stage.
Reaching soft crack stage should take about 15 minutes.
Remove pan from heat.
Pour mixture into prepared pan.
Let stand 2-3 minutes or till surface is firm.
Sprinkle with chocolate pieces, let stand 1-2 minutes.
When softened, spread pieces evenly over mixture.
Sprinkle with 1/2 cup finely chopped nuts, press nuts lightly into melted chocolate.
Chill till firm.
Lift candy out of pan, break into pieces.
Store, tightly covered.
Makes about 1 1/2 pounds.
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