Toffee Butter Crunch
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 pounds
ingredients
- 118.29 ml toasted sliced almonds
- 236.59 ml butter
- 236.59 ml sugar
- 44.37 ml water
- 14.79 ml light corn syrup
- 177.44 ml semi-sweet chocolate chips or 177.44 ml milk chocolate chips
- 118.29 ml finely crushed toasted almond
directions
- Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up.
- Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup.
- Cook over medium heat to 290°F (soft crack stage) watch carefully after 280°F so it won't scorch, stirring frequently (mixture should boil gently over entire surface).
- Remove from heat; immediately turn into prepared pan & spread, (Best to use a cookie sheet).
- Wait 2 to 3 minutes for toffee surface to firm.
- Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE.
- Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.
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Reviews
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RECIPE SUBMITTED BY
Barb G.
Sonora, California