Toffee Butter Crunch Recipe
Ingredients
| 1/2 cup coarsely chopped pecans or toasted almonds | ||
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Water | 3 Tablespoon | |
| Light corn syrup | 1 Tablespoon | |
| 3/4 cup semi-sweet or milk chocolate pieces | ||
| 1/2 cup finely chopped pecans or toasted almonds | ||
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.
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.
Chef
