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
TOFFEE BUTTER CRUNCH
Make and share this Toffee Butter Crunch recipe from Food.com.
Provided by vlynn
Categories Candy
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Butter the sides of a 2 quart saucepan.
- Melt the butter.
- Add sugar, water and Karo syrup.
- Heat to 290 degrees using a candy thermometer.
- Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
- As soon as it reaches 290 pour into a greased pan.
- Let sit for 2 minutes.
- Sprinkle chips on top and let set for 3 minutes.
- Spread the chips out, freeze and cut or break into little pieces.
More about "better homes and gardens toffee food"
TOFFEE BARS - BETTER HOMES & GARDENS
From bhg.com
4/5 (56)Total Time 1 hr 2 minsServings 36Calories 88 per serving
- Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.
- Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars. Makes 36 bars.
TOFFEE BUTTER CRUNCH - BETTER HOMES & GARDENS
From bhg.com
5/5 (89)Total Time 55 minsServings 1Calories 79 per serving
- Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
- Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
- Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
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