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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Toffee Butter Crunch Recipe

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This recipe for Toffee Butter Crunch is from The Lemieux Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Butter,
1 Cup Sugar,
3 Tbl. Water
1 Tbl. light corn syrup
1/2 cup coarsely chopped Pecans or toasted Almonds,
3/4 cup semisweet or milk chocolate pieces,
1/2 cup finely chopped Pecans or toasted Almonds.
Directions:
Directions:
Butter 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 290º (soft-crack stage), stirring frequently (mixture should boil gently over entire surface). Watch carefully after 280º. Remove from heat. Quickly stir in the 1/2 cup coarsely chopped nuts. Immediately turn into a buttered heavy cookie sheet. Wait for 2 to 3 minutes for toffee surface to firm, then sprinkle with chocolate pieces. Let stand for 1 to 2 minutes. When chocolate is softened, spread evenly over toffee: sprinkle with the 1/2 cup finely chopped nuts. Chill till chocolate is firm. Cut with pizza cutter and break into pieces. Make about 1 1/2 pounds
Personal Notes:
Personal Notes:
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