Toffee Butter Crunch

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Ready Time: 35 Min
  • Servings: 48 servings


  • 1/2 cup chopped pecans or almonds
  • 1 tablespoon light corn syrup
  • 1 cup sugar
  • 3 tablespoon water
  • 1 cup semisweet chocolate morsels
  • 1 cup butter


    1. Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside.
    2. Butter the sides of a 2-quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently until thermometer registers 290 degrees, soft-crack stage. Watch carefully after 280 degrees to prevent scorching. Remove saucepan from heat; remove thermometer.
    3. Pour candy into prepared pan, spreading quickly. Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts.
    4. Chill about 20 minutes or until firm. When firm, use foil to lift out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.
Nutritional Information
Toffee Butter Crunch

Servings Per Recipe: 48 servings

Amount Per Serving


  • Total Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Total Carbs: g
  •     Dietary Fiber: g
  • Protein: g


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