Toffee Butter Crunch Recipe

  Confections

Ingredients:
1/2 c. coarsely chopped toasted almonds or pecans
1 c. butter
1.c sugar
1 T. light corn syrup
3/4 c. semisweet chocolate pieces
1/2 c. finely chopped toasted almonds or pecans

Directions:
Line a 13x9x2" baking pan with foil. Extending foil over edges. Sprinkle the 1/2 c. coarsely chopped nuts in pan. Butter sides of a heavy 2 qt. saucepan. In saucepan melt butter. Add sugar, corn syrup, and 3 T. water. cook and stir over medium-high heat to boiling.

clip candy thermometer to pan. cook and stir over medium heat to 290 degrees, soft-crack stage (about 15 minutes). Watch carefully after 280 degrees to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan with nuts. Let stand 5 minutes or till firmp sprinkle with chocolate pieces. Let stand 1-2 minutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Chill till firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1 1/2 pounds. (48 servings).

Toffee Butter Crunch
 

Copyright © 2007 Epicurean.com
All rights reserved