Saturday, January 16, 2010

Toffee Butter Crunch

This is one of my must haves for my Christmas goodie plate, but I wouldn’t say no to it anytime of the year. It’s much easier to make than I anticipated it being. Be sure you have a candy thermometer, or this won’t work. Don’t try to make this on a humid day, or even a cooler day when it has rained or snowed, the moisture in the air will make it unsuccessful.

½ c. coarsely chopped almonds or pecans, toasted
1 c. butter (salted)
1 c. sugar
3 Tbsp. water
1 Tbsp. light-colored corn syrup
¾ c. semisweet chocolate pieces
½ c. finely chopped almonds or pecans, toasted

1. Line a 13X9X2 inch baking pan with foil, extending foil over edges of pan. Sprinkle the ½ c. coarsely chopped nuts in pan. Set pan aside.
2. Butter sides of a heavy 2-quart saucepan (you can use the butter that sticks to the wrapper for this purpose). In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat till 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°, soft-crack stage (about 15 minutes). Watch carefully after 280° to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
3. 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 ½ c. finely chopped nuts. Chill at room temperature till firm. When candy is firm, use foil to lift out of pan; break into pieces. Store tightly covered.
Yield: about 1 ½ pounds (48 servings)

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