Try this Toffee Butter Crunch recipe, or contribute your own.
Suggest a better descriptionButter the sides of a heavy 2 quart saucepan. In it melt the 1 cup butter. Add sugar, water, and corn syrup. Cook over medium heat to 300 degrees, stirring frequently (mixture should boil gently over entire surface). Watch carefully after 280 degrees. Remove from heat. Quickly stir in the 1/2 cup coarsely chopped nuts. Immediately turn into a buttered 13x9x2-inch pan. Wait for 2 to 3 minutes for toffee surface to firm, then sprinkle with the 1/2 cup finely chopped nuts. Chill till chocolate is firm, break into pieces. Makes about 1 1/2 pound. Note: We have found that it is good to use a straight sided heavy bottomed pan with a 1 1/2 to 2 inch wooden spatula with sharp flat edge and to use a flexible metal pan to pour the mixture into for easy removal when cooled. Toasted chopped almonds can be used for pecans. Do not use margarine as a sub. for butter. Stir constantly after 280 degrees, scraping bottom of the pan.
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Serving Size: 1 Serving (1142g) | ||
Recipe Makes: 1 | ||
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Calories: 5553 | ||
Calories from Fat: 2817 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 313g | 417 % | |
Saturated Fat 153.2g | 766 % | |
Monounsaturated Fat 108.9g | ||
Polyunsanturated Fat 32.1g | ||
Cholesterol 488mg | 150 % | |
Sodium 1336.6mg | 46 % | |
Potassium 1127mg | 30 % | |
Total Carbohydrate 733.4g | 216 % | |
Dietary Fiber 20.4g | 82 % | |
Sugars, other 713g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5553
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