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Butterscotch Crunch Recipe

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This recipe for Butterscotch Crunch, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmyn Young
Added: Monday, December 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound unsalted butter room temperature
1 cup granulated sugar
1 heaping tablespoon of light Corn Syrup
1 tablespoon water
1 cup chopped toasted pecans
(or other nuts of your choice)
1 large package of butterscotch chips
1/2 cup toffee bits (optional)

Directions:
Directions:
Line large rimmed baking sheet with foil. In a large heavy based sauce pan, combine FIRST 5 INGREDIENTS. Then set pan on medium high heat and bring to a boil STIRRING until all the sugar dissolves. Turn mixture down to medium-low STIRRING until mixture turns a deep mahogany color and/or 290-300 degrees on a candy thermometer. Pour the mixture into a lined pan and spread into a thin layer. Immediately sprinkle toffee bits and then the butterscotch chips over top of candy. Take a dinner knife or narrow spatula and spread chips until melted and smooth . **** VERY HOT MIXTURE.  DO NOT TOUCH WITH YOUR HANDS!!!!!**** Let Cool completely, then break into pieces.

 

 

 

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