Toffee Butter Crunch

Toffee Butter Crunch

Serves 48

  • ½ cup almonds, coarsely chopped
  • 1 cup butter
  • 1 cup sugar
  • 1 Tbsp light corn syrup
  • 3 Tbsp water
  • ¾ cup semisweet chocolate chips
  • ½ cup almonds, finely chopped

Line a 13X9X2-inch baking pan with foil, extending foil over edges. Sprinkle the ½ cup coarsely chopped nuts in pan. Melt butter in 2 quart saucepan. Swirl butter to coat sides. Add sugar, corn syrup, and 3 Tbsp water. Cook and stir over medium-high heat to boiling.

Clip candy thermometer to pan. Cook and stir over medium (to medium-low) heat to 295°F, soft-crack stage (about 15 minutes). Watch carefully after 280°F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or until firm; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Cool until firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1–½ pounds.

Per serving: 81 calories, 6g fat, 1g protein, 7g carbohydrate, 40mg sodium.

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