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Toffee Butter Crunch Recipe

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This recipe for Toffee Butter Crunch, by , is from The Huhman Family Cookbook , 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!

Contributor:  
Contributor:  
Teri Huhman

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp light corn syrup
1 cup semisweet chips
cup finely chopped toasted pecans or almonds (optional)
cup finely chopped M&Ms

Directions:
Directions:
Line a 15x10x1 inch baking pan with foil, extending foil over edges of pan; set aside.

Butter the sides of a 2 quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium; continue boiling a t a moderate, steady rate, stirring frequently, until thermometer registers 290F, soft crack stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Watch carefully after 280f to prevent scorching. Remove saucepan from heat. Pour candy into the prepared pan, spreading quickly.

Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. let stand 1-2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts or M&M pieces if desired. Chill about 20 minutes or until firm. When firm, use foil to lift toffee out of pan; carefully break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.

Makes about 1 1/2 lbs toffee

 

 

 

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