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Toffee Butter Crunch

- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Ready Time: 35 Min
- Servings: 48 servings
Ingredients
- 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
Directions
- Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside.
- 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.
- 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.
- 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
Calories:
- Total Fat: g
- Cholesterol: mg
- Sodium: mg
- Total Carbs: g
- Dietary Fiber: g
- Protein: g
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