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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

Holiday Toffee Butter Crunch Recipe

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This recipe for Holiday Toffee Butter Crunch is from Our Favorite Family 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:  
1 Cup butter
1 Cup Granulated Sugar
3 Tablespoons Water
1 Tablespoon light-colored corn syrup
1 Cup semi-sweet chocolate pieces
1/2 cup finely chopped pecans or almonds (toasted)
Directions:
Directions:
Line a 15 x 10 x 1 inch baking pan with foil, extend foil over edges. Set aside.
Butter the sides of a 2-quart heavy saucepan. In saucepan, melt butter; add sugar, water and corn syrup. (I find using a metal whisk works best). Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate stirring frequently until candy thermometer reads 290º, soft-crack stage (approximately 15 minutes). Make sure to adjust heat as necessary to maintain steady boil. Watch carefully after 280º to prevent scorching. Remove saucepan from heat. Remove thermometer. Pour candy into prepared pan, spreading very quickly.
Let candy stand for 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1-2 minutes until chocolate pieces have softened. Spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift candy out of pan; break into pieces. Store tightly covered in refrigerator for up to 3 weeks.
Number Of Servings:
Number Of Servings:
1 1/2 pounds of candy
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
This is a favorite holiday treat at our house. I never seem to have any left over. This recipe came from Better Homes and Garden's cookbook.

 

 

 

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