"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butter Toffee Crunch Recipe

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

Contributor:  
Contributor:  
Angie Banger
Added: Tuesday, June 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup chopped pecans
1 cup butter
1 cup sugar
3 tbsp water
1 tbsp light karo syrup
3/4 cup chocolate chips
1/2 cup chopped pecans

Directions:
Directions:
Line 9x13 inch baking pan with tinfoil, extending up the sides of the pan. Sprinkle 1/2 cup pecans in the bottom of the pan and set aside. Butter sides of heavy 2 quart saucepan and melt the butter. Add sugar, water, and syrup. Cook and stir over medium heat until mixture boils. Clip candy thermometer to side of pan and reduce heat to medium. Continue boiling at a moderate, steady rate stirring frequently until thermometer reaches 290 ( about 15 minutes). Watch very carefully to prevent scorching. Remove pan from heat and pour candy into prepared pan. Let candy stand about 5 minutes or till firm. Sprinkle with chocolate chips, letting them stand 1 or 2 minutes, allowing them to soften. When soft, spread chocolate over surface of toffee and sprinkle remaining 1/2 cup nuts on top. Chill immediately. When firm, break into pieces and store in an air tight container. Enjoy.

 

 

 

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