Toffee butter crunch
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Toffee butter crunch
Last updated 6/12/2012 1:26:50 AM. Recipe ID 61441. Report a problem with this recipe.
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      Title: Toffee butter crunch
 Categories: Candies
      Yield: 1 Servings
      1 c  Butter
      1 c  Sugar
      3 tb Water
      1 tb Corn syrup
    1/2 c  Pecans;coarsely chopped
    3/4 c  Chocolate chips;semisweet
    1/2 c  Pecans;finely chopped
     Butter the sides of a heavy 2 quart saucepan.  In it melt the 1 cup
  butter.  Add sugar, water, and corn syrup. Cook over medium heat to
  300 degrees, stirring frequently (mixture should boil gently over
  entire surface).  Watch carefully after 280 degrees.  Remove from
  heat. Quickly stir in the 1/2 cup coarsely chopped nuts. Immediately
  turn into a buttered 13x9x2-inch pan.  Wait for 2 to 3 minutes for
  toffee surface to firm, then sprinkle with the 1/2 cup finely chopped
  nuts. Chill till chocolate is firm, break into pieces. Makes about 1
  1/2 pound. Note: We have found that it is good to use a straight
  sided heavy bottomed pan with a 1 1/2 to 2 inch wooden spatula with
  sharp flat edge and to use a flexible metal pan to pour the mixture
  into for easy removal when cooled. Toasted chopped almonds can be
  used for pecans. Do not use margarine as a sub. for butter. Stir
  constantly after 280 degrees, scraping bottom of the pan.

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Recipe ID 61441 (Apr 03, 2005)

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