Toffee Butter Crunch
- Reviews 8
Ready In: 45 mins
Yields: 1-2 pounds
Ingredients
- 1⁄2 cup toasted sliced almonds
- 1 cup butter
- 1 cup sugar
- 3 tablespoons water
- 1 tablespoon light corn syrup
- 3⁄4 cup semi-sweet chocolate chips or 3⁄4 cup milk chocolate chips
- 1⁄2 cup 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off