Toffee Butter Crunch
Toffee Butter Crunch
(Better Homes & Gardens Cookbook)
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp light corn syrup
1 cup semisweet chocolate chips
½ cup chopped pecan or almonds (optional but great!)
Line a small sheet pan with parchment or foil. In a heavy saucepan, melt butter on high heat until boiling, turn heat down to medium, add sugar, water and corn syrup. Begin stirring over the medium to high heat with mixture kept at a slow boil. Stir nearly continuously to keep from sticking and burning.
Mixture will become a bit foamy, begin to pull away from sides of pan and begin to darken. When mixture is amber colored, similar to the inside of a Heath or Skor bar, remove from heat and pour onto the sheet pan. This process will take 10-15 minutes.
Allow the candy to set a minute or two. Sprinkle chocolate chips over top and let sit another minute or two to melt in. Then spread with spatula or knife. Sprinkle nuts over top and place in a cool place, either outdoors or in refrigerator just until chocolate hardens. Break into small pieces using a butter knife with a twisting motion. Store in a tin or airtight container at room temperature for up to a couple of weeks. Can store in refrigerator but may become grainy. ENJOY!!!
Tip: I do not use a candy thermometer as learned to look for the amber color, but if you choose to use one, the candy is ready to be poured onto the sheet pan when it reaches soft crack stage/290 degrees F.
