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Toffee Butter Crunch Recipe

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This recipe for Toffee Butter Crunch, by , is from The Lemieux Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Lemieux
Added: Saturday, December 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Butter,
1 Cup Sugar,
3 Tbl. Water
1 Tbl. light corn syrup
1/2 cup coarsely chopped Pecans or toasted Almonds,
3/4 cup semisweet or milk chocolate pieces,
1/2 cup finely chopped Pecans or toasted Almonds.

Directions:
Directions:
Butter the sides of a heavy 2-quart saucepan. In it melt the 1 cup butter. Add sugar, water and corn syrup. Cook over medium heat to 290 (soft-crack stage), stirring frequently (mixture should boil gently over entire surface). Watch carefully after 280. Remove from heat. Quickly stir in the 1/2 cup coarsely chopped nuts. Immediately turn into a buttered heavy cookie sheet. Wait for 2 to 3 minutes for toffee surface to firm, then sprinkle with chocolate pieces. Let stand for 1 to 2 minutes. When chocolate is softened, spread evenly over toffee: sprinkle with the 1/2 cup finely chopped nuts. Chill till chocolate is firm. Cut with pizza cutter and break into pieces. Make about 1 1/2 pounds

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Personal Notes:
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