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Name: Toffee Butter Crunch
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup Coarsely chopped almonds or pecans; 1 cup Butter; 1 cup Sugar; 3 tablespoon Water; 1 tablespoon Light colored corn syrup; 3/4 cup Semisweet chocolate; 1/2 cup Finely chopped almonds or pecans

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INGREDIENTS

1/2 cup Coarsely chopped almonds or pecans
1 cup Butter
1 cup Sugar
3 tablespoon Water
1 tablespoon Light colored corn syrup
3/4 cup Semisweet chocolate
1/2 cup Finely chopped almonds or pecans

Servings

INSTRUCTIONS

Line a 13 x 9 x 2 baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2 quart 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, till thermometer registers 290 degrees, soft crack stage (about 15 minutes). Watch carefully after 280 degree to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate ha softened, spread over candy. Sprinkle with the 1/2 cups finely chopped nuts. Chill unti firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered.

Makes about 1 1/2 pounds.

Calories 79

NOTES

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Toffee Butter Crunch

1/2 cup Coarsely chopped almonds or pecans
1 cup Butter
1 cup Sugar
3 tablespoon Water
1 tablespoon Light colored corn syrup
3/4 cup Semisweet chocolate
1/2 cup Finely chopped almonds or pecans

Line a 13 x 9 x 2 baking pan with foil,  extending foil over edges of pan.  Sprinkle the 1/2 coarsely chopped nuts in pan.  Set pan aside.
Butter sides of a heavy 2 quart 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, till thermometer registers 290 degrees, soft crack stage (about 15 minutes).  Watch carefully after 280 degree to prevent scorching.  Remove saucepan from heat; remove thermometer.  Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate.  Let stand 1 to 2 minutes.  When chocolate ha softened, spread over candy.  Sprinkle with the 1/2 cups finely chopped nuts.  Chill unti firm.  When candy is firm, use foil to lift it out of pan; break into pieces.  Store tightly covered.

Makes about 1 1/2 pounds.
Calories 79

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Nutrition

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Serving Size: 1 Serving (139g)
Recipe Makes: 4 Servings

Calories: 707
Calories from Fat: 499 (71%)

Amt Per Serving		% DV

	Total Fat 55.5g	74 %
	Saturated Fat 34.7g	174 %
	Monounsaturated Fat 15.1g
	Polyunsanturated Fat 2g
Cholesterol 122mg		38 %
Sodium 333mg		11 %
Potassium 129.4mg		3 %
Total Carbohydrate 58.6g		17 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 56.7g
Protein 1.8g		3 %
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.

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Calories per serving: 707

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