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.