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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

Toffee Butter Crunch Recipe

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This recipe for Toffee Butter Crunch 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp light corn syrup
1 cup semisweet chips
½ cup finely chopped toasted pecans or almonds (optional)
½ 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 290°F, soft crack stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Watch carefully after 280°f 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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