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Monday, June 17, 2013

Toffee Butter Crunch Recipe

Toffee Butter Crunch

Prep: 15 Minutes      Cook: 20 Minutes     Chill: 20 Minutes
Makes: about 1 1/2 pounds (48 servings)

1 Cup butter
1 Cup sugar
3 Tablespoons water
1 Tablespoon light-colored corn syrup
1 Cup semisweet chocolate pieces
1/2 Cup finely chopped pecans or almonds, toasted (see below)


1. Line a 15 x 10 x 1 inch baking pan with foil, extending foil over the edges of pan; set pan aside.
2. Butter the sides of of a 2-quart heavy saucepan.In the saucepan, melt butter, add sugar, water and corn syrup. Cook and stir over medium-high heat until mixture boils.Clip a candy thermometer to the side of the pan. Reduce heat to medium;  Continue boiling at a moderate, steady rate, stirring frequently until thermometer reaches 290 degrees, soft crack stage (about 15 minutes). (Adjust heat as necessary to maintain a steady boil). Watch carefully after 280 degrees to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the foil prepared pan, spreading quickly.
3. Let candy stand about 3 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes, or until firm. Use foil to lift out of the pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.

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Toasting Nuts, Seeds and Coconut: Toasting  heightens the flavor of nuts, seeds and coconut. To toast, spread the food in a single layer in a shallow baking pan. Bake in a 350 degree oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the food doesn't burn.

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Notes From Me:  I have made this several times, now. As with most recipes, I don't follow all the directions :)  I haven't included the chocolate (yet!). I toast the almond slices before I get occupied with the boiling and stirring. Once the mixture is done boiling, I turn the burner off but don't remove the saucepan. I then add the toasted almond slices to the mixture, stirring them in well. I then proceed to pour the candy into the foil lined pan. 

Recipe from the Better Homes and Gardens Cook Book

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