Toffee Butter Crunch
1 cup butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 4-1/2-ounce bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted
Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer) - watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.
Reviews of Toffee Butter Crunch:
1-5 of 14 reviews Next >>
A cookie baker in Minnesota Dec 11, 2007
Would make this again.
This looks exactly like the recipe from the Better Homes and Garden's Holiday cookbook from many, many years ago (I'm thinking almost 50 years ago.
Just in case you are thinking of substitutions, do not substitute margarine for the butter. To get the right toffee flavor, you must use butter.
da-razla in NYC..da bronx Nov 27, 2005
Would make this again.
verrrry delicious!..like dis stuff man..
Joanne Majecic in SC Dec 29, 2003
Would make this again.
Very tasteful yet not too sweet, loved it.
Denise in South Jersey Dec 25, 2003
Would make this again.
This was the best candy I have ever made. I made two double batches and that was not enough. It's a keeper!
A cookie baker in Illinois Nov 23, 2003
Would make this again.
Excellent...I used pecans instead of almonds
