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).
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Submitted 6/13/05.
Source: Better Homes & Gardens New Cookbook
Submitted By: Teagen Lefere
teagen@gte.net
Toffee Butter Crunch