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Toffee Crunch Recipe

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This recipe for Toffee Crunch is from The Buhler Family Cookbook Project, 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 c. butter
1 1/3 c. sugar
1 T. corn syrup
3 T. water
1 c. toasted almonds, chopped fine (I use slivered almonds, chop them and then toast them with butter in frying pan. I use the same type for the top of the chocolate.)

8 oz. Hershey bar without almonds
3/4 c. toasted almonds
Directions:
Directions:
In heavy sauce pan, melt butter; add sugar, syrup and water. Cook over medium heat, stirring occasionally, until candy thermometer reaches 300º. Remove from heat and stir in nuts. Pour on to ungreased cookie sheet. Cool. Melt the Hershey bar; spread on the toffee and sprinkle with toasted almonds. Spread just part of the chocolate and then add nuts. If you do all the chocolate at once, it hardens before you can get the nuts on. I gently press the nuts down. The original recipe called for chocolate and nuts on both sides, but one side seems to be enough. Cool and break into pieces.

 

 

 

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