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Toffee Butter Crunch

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Ingredients

  • 1/2 cup coursely chopped almonds or pecans toasted
  • 2 sticks butter
  • 1 cup sugar
  • 3 Tbsp water
  • 1 Tbsp light-colored corn syrup
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup finely chopped almond or pecans toasted

Instructions

  • Line a 13x9x2-inch pan with foil, extending foil over the edges of the pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.*
  • Butter sides of a heavy 2-quart saucepan. In saucepan, melt better. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a steady rate, stirring frequently, until thermometer reaches 290 degrees (soft crack stage). Watch carefully after 280 degrees to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into prepared pan.
  • Let candy stand about 5 minutes then sprinkle with chocolate chips. Let stand 1-2 minutes. When chocolate has softened, spread over candy. Then sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift out of pan; break into pieces. Store tightly covered. Makes about 1 1/2 pounds.

Notes

*Tip: These days, instead of pouring the toffee onto a cookie sheet, I ladle the mixture into a silicone muffin pan that I have sprinkled with nuts. That way I have individual treats without having to break the toffee into pieces. I wind up with larger hunks of toffee, but it works for me, and no one has ever complained about their size.