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Toffee Butter Crunch

Holiday.Cook's picture
  Butter 1 Cup (16 tbs)
  Sugar 1 1⁄3 Cup (21.33 tbs)
  Light corn syrup 1 Tablespoon
  Water 3 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.
Cool thoroughly.
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.

Recipe Summary

Preparation Time: 
5 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

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

Toffee Butter Crunch Recipe