Toffee Butter Crunch

READY IN: 30mins
Recipe by vlynn

I got this recipe from Better Homes and Gardens cookbook several years ago. It's very good. Enjoy!

Top Review by randimiller

I'm using this as my base recipe and then tweaking it. I just made the first batch and used 1/2 c of dark brown sugar that I needed to use up and then 1/2 c white sugar. Immediately after reaching 290 degrees, I stirred in 1 TBS of baking soda then poured into a cookie sheet lined with foil that had been sprayed with non-stick spray. Next time I'm going to try some vinegar. One of these times I will probably use nuts, too. Chocolate masks the toffee taste for me so we'll see if I try that. This is a great recipe, though.

Ingredients Nutrition

Directions

  1. Butter the sides of a 2 quart saucepan.
  2. Melt the butter.
  3. Add sugar, water and Karo syrup.
  4. Heat to 290 degrees using a candy thermometer.
  5. Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
  6. As soon as it reaches 290 pour into a greased pan.
  7. Let sit for 2 minutes.
  8. Sprinkle chips on top and let set for 3 minutes.
  9. Spread the chips out, freeze and cut or break into little pieces.

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