TOFFEE BUTTER CRUNCH
This is my favorite candy, also the favorite of other family members. They look forward to me making it every year. It also makes great gifts. Is very easy to make, I have been making it for a long time. The recipe comes from one of my Better Homes and Gardens cookbooks.
Provided by Barb G.
Categories Candy
Time 45m
Yield 1-2 pounds
Number Of Ingredients 7
Steps:
- Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up.
- Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup.
- Cook over medium heat to 290°F (soft crack stage) watch carefully after 280°F so it won't scorch, stirring frequently (mixture should boil gently over entire surface).
- Remove from heat; immediately turn into prepared pan & spread, (Best to use a cookie sheet).
- Wait 2 to 3 minutes for toffee surface to firm.
- Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE.
- Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.
Nutrition Facts : Calories 3889.8, Fat 293.8, SaturatedFat 144.5, Cholesterol 488.1, Sodium 1655.7, Carbohydrate 326.8, Fiber 22.5, Sugar 281.1, Protein 36.3
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