Toffee Butter Crunch

Because of the amount of butter in this candy recipe, the toffee does not stick to the unbuttered foil.



by 2  people


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Servings: 48
Yield: 1-1/2 pounds
Prep Time: 20 mins
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Ingredients
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    1/2  cup 
    coarsely chopped almonds or pecans, toasted
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    1   cup 
    butter
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    1   cup 
    sugar
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    3   tablespoons 
    water
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    1   tablespoon 
    light-colored corn syrup
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    3/4  cup 
    semisweet chocolate pieces
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    1/2  cup 
    finely chopped almonds or pecans, toasted

Directions
1.
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
2.
Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
3.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
Nutrition information
Per Serving: cal. (kcal) 79, Fat, total (g) 6, chol. (mg) 10, sat. fat (g) 2, carb. (g) 7, pro. (g) 1, vit. A (RE) 31, sodium (mg) 39, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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