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    You are in: Home / Recipes / English Toffee Butter Crunch Recipe
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    English Toffee Butter Crunch

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    dontfencemein's Note:

    Great for nibbling or for recipes! I use this recipe in my Murder in Montana desert. Chocolate is optional. Personally I don't add it, as we enjoy it better plain. I got this from my Gram when over 10 years ago and have it and use it off of the napkin I wrote it on! Ive tried it using all margerine and all butter but the best results come from a stick of each.

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    Units: US | Metric


    1. 1
      Prepare a 13x9x2 pan or jelly roll pan (it must have sides on it - don't use a cookie sheet!) by buttering lightly.
    2. 2
      Stir together all ingredients except chocolate chips in a heavy pan over medium heat, stirring frequently till mixture reaches 290, and just begins to turn brown.
    3. 3
      Using a spatula quickly pour candy onto prepared pan, tilting pan to spread out.
    4. 4
      Cool Completely. Break in pieces with heavy end of butter knife till desired size.
    5. 5
      If desired melt chocolate chips and spread on top with spatula before breaking in pieces.

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    Nutritional Facts for English Toffee Butter Crunch

    Serving Size: 1 (68 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 272.7
    Calories from Fat 184
    Total Fat 20.4 g
    Saturated Fat 12.9 g
    Cholesterol 54.2 mg
    Sodium 145.4 mg
    Total Carbohydrate 23.8 g
    Dietary Fiber 0.0 g
    Sugars 22.7 g
    Protein 0.2 g

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