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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterscotch Crunch Recipe

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This recipe for Butterscotch Crunch is from The Hillsborough Food Pantry 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:  
1/2 pound unsalted butter room temperature
1 cup granulated sugar
1 heaping tablespoon of light Corn Syrup
1 tablespoon water
1 cup chopped toasted pecans
(or other nuts of your choice)
1 large package of butterscotch chips
1/2 cup toffee bits (optional)
Directions:
Directions:
Line large rimmed baking sheet with foil. In a large heavy based sauce pan, combine FIRST 5 INGREDIENTS. Then set pan on medium high heat and bring to a boil STIRRING until all the sugar dissolves. Turn mixture down to medium-low STIRRING until mixture turns a deep mahogany color and/or 290-300 degrees on a candy thermometer. Pour the mixture into a lined pan and spread into a thin layer. Immediately sprinkle toffee bits and then the butterscotch chips over top of candy. Take a dinner knife or narrow spatula and spread chips until melted and smooth . **** VERY HOT MIXTURE.  DO NOT TOUCH WITH YOUR HANDS!!!!!**** Let Cool completely, then break into pieces.

 

 

 

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