Toffee Butter Crunch
|Butter||1 Cup (16 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Light corn syrup||1 Tablespoon|
|Coarsely chopped blanched almonds||1 Cup (16 tbs), toasted|
|Milk chocolate bars||18 Ounce, melted (4 Bars, 4 1/2 Ounce Each)|
|Finely chopped blanched almonds||1 Cup (16 tbs), toasted|
Melt butter in large saucepan.
Add sugar, corn syrup, and water.
Cook over medium heat, stirring now and then, to hard-crack stage (300°)watch carefully after temperature reaches 280°.
Quickly stir in coarsely chopped nuts; spread in well-greased 13x 9 1/2x2-inch pan.
Turn out on waxed paper: spread top with half the chocolate: sprinkle with half the finely chopped mils.
Cover with waxed paper; invert; spread again with chocolate.
Sprinkle top with remaining nuts.
If necessary, chill to firm chocolate.
Break in pieces.
Serving size: Complete recipe
Calories 8009 Calories from Fat 5100
% Daily Value*
Total Fat 562 g865.3%
Saturated Fat 225.3 g1126.4%
Trans Fat 0 g
Cholesterol 601.2 mg200.4%
Sodium 437.2 mg18.2%
Total Carbohydrates 673 g224.3%
Dietary Fiber 63.1 g252.3%
Sugars 548.6 g
Protein 148 g295.2%
Vitamin A 132.4% Vitamin C
Calcium 224.2% Iron 151.7%
*Based on a 2000 Calorie diet