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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

TOFFEE BUTTER CRUNCH Recipe

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This recipe for TOFFEE BUTTER CRUNCH is from CDP - RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks (1 C) butter
1+⅓ C sugar
3 tbsp water
1 tbsp light corn syrup
2 C blanched almonds / chopped & toasted
4 bars (4½-oz) milk choc / German choc bars / melted
Directions:
Directions:
In large saucepan, melt butter. Add sugar, water, corn syrup - cook over med heat, stirring occasionally to hard-crack stage (300º). Quickly stir in 1 C almonds. Spread on well-greased 13" x 9" x 2" pan. Cool thoroughly. Turn-out on wax paper.
Spread w/ half the choc, sprinkle w/ ½ C almonds. Cover w/ wax paper, then spread the other side w/ choc & nuts. If necessary, chill to firm choc. Break in to pieces.

 

 

 

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