Toffee Butter Crunch Recipe

Toffee Butter Crunch
submitted by epicure at


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


 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


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.