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    Toffee Butter Crunch


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: Maybrie

    List of Ingredients




    1 cup butter
    1-1/3 cups granulated sugar
    1 tablespoon light corn syrup
    3 tablespoons water
    1 cup coarsely chopped blanched almonds, toasted
    4 (4.5 ounce) bars milk chocolate, melted
    1 cup finely chopped blanched almonds, toasted

    Recipe



    Grease a 9 x 13-inch baking pan. Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer) - watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in prepared baking pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces. Yield depends on how large you make the pieces!

 

 

 

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