Butter Toffee Crunch

Butter Toffee Crunch – For the past several years I have intended to give baked goods away during the holidays and for whatever reason that never seemed to happen. For as much baking as I did, that was really inexcusable! So this year, I made it my mission to bake, bake, bake and give it away!

Well before Thanksgiving I picked up a Food gifts magazine from Better Homes & Gardens. There was a bounty of recipes, from sweet to savory, along with cute ideas for packaging. This recipe was one that I marked immediately and it does not disappoint. Who knew candy making was so easy?! Not me, that’s for sure.

This toffee has a definite definable toffee flavor, but the chocolate and nuts tone that down just a bit. It’s the perfect treat to enjoy on the go! These went up to the school I taught at before staying home with Jack.

Butter Toffee Crunch

Butter toffee crunch

from Better Homes & Gardens

  • 1 cup butter
  • 1 cup sugar
  • 1 tbsp. light corn syrup
  • 3/4 cup milk or semi sweet chocolate pieces
  • 1/2 to 3/4 cup chopped nuts, toasted

1. Line a 13x9x2 inch pan with foil and extend the foil over the edges to that the foil will easily lift out of the pan.

2. In a 2 quart heavy saucepan, melt the butter over low heat. Once butter is melted, stir in sugar, 3 tablespoons water, and corn syrup. Bring to a oil over medium high heat, stirring until the sugar is dissolved. Avoid splashing the side of the pan. Wipe sides down with a wet pastry brush, if necessary.

3. Clip a candy thermometer to the side of the pan. Cook mixture over medium heat, stirring frequently and carefully, until thermometer registers 290 degrees, the soft-crack stage (about 12 minutes). Mixture should boil at a moderate, steady rate with bubbles over the entire surface. Watch carefully during the last 5 minutes as temperature rises quickly. Adjust heat as necessary to maintain boil. Remove from heat and remove thermometer.

4. Pour syrup mixture into prepared pan and carefully spread over the entire pan with a rubber spatula. Cool about 4 minutes, until top is just barely set. Sprinkle chocolate pieces evenly over the top and let stand about 2 minutes, until chocolate is soft and spreadable. Evenly spread chocolate over toffee. Sprinkle with nuts and gently press into chocolate.

5. Let stand at room temperature until chocolate is fully set. Lift foil out of pan and break into pieces.

Makes approximately 24 (2 inch) pieces.

Butter Toffee Crunch

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