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Toffee Butter Crunch

  •  4.8 stars stars based on 29 reviews
  •   93% would make this again
  • Review this recipe  Read reviews
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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.

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Reviews of Toffee Butter Crunch:

1-5 of 29 reviews   Next >>

  anita in canada  Dec 16, 2013
Would make this again.
I loved this recipe,I spread the toffee very thin.
used dark chocolate, chopped some dry apricots and dry cranberries chopped very fine and sprinkled with the toasted almond crumbs.
5 stars

  Joan in Connecticut  Dec 20, 2011
Would make this again.
First time ever making something of this nature. Followed directions and was surprised how easy it was and how it tastes just as good if not better than the expensive store bought. The only thing I didn't understand was amount of chocolate in directions. Looks like 4 4 1/2 ounce bars. I used a little more than 4 1 1/2 ounce bars. Very pleased. 5 stars

  A cookie baker in Montana  Nov 18, 2011
Would make this again.
This is a great recipe - If you are in a high altitude - you need to cook to about 305 degrees - hotter than at sea level to get it to the hard crack stage. That is the only difference. You also need to make sure you spread it really quickly so it does not harden before you get it to the thickness of about 1/4 inch. 5 stars

  Phil McKraken in Wales  Jan 29, 2011
Would make this again.
This was as good as gophers. I will recommend it to all people who live in Scotland. Goo goo ga ga. 1 star

  DummyMcMummy in Canada  Jan 29, 2011
Would make this again.
This recipe was was was coolio. We ate it up, not. It reminded us of Creepers. Happy Easter to voles. 5 stars

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