BUTTER TOFFEE CRUNCH

 

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Ingredients

  • 1 cup (2 sticks) butter
  • 1 cup finely chopped pecans
  • 1 Tbs. white Karo
  • 1 1/2 cup sugar
  • 3 Tbs. water
  • 1 8 oz. choc. Hersey Bar or the milk choc bark

Directions

  • Melt butter and add sugar, Karo, and water.
  • Cook over medium heat, stirring occassionally, until mixture reaches 300 degrees (hard crack) on candy thermometer.
  • Quickly stir in 1 c. chopped pecans and spread on a well-greased cookie sheet.
  • Wait 10 min. or so and spread thinly with 1/2 of the chocolate (which you have melted in a dbl. boiler).
  • Then sprinkle with pecan meal or grated pecans.
  • Spread waxed paper on top of candy and flip with a spatula and repeat with chocolate and grated nuts on other side.
  • Slide cookie sheet back under, place in frig or freezer to let cool.
  • Break into small pieces.
  • This freezes well and last for months! Keep in frig. when not out for eating.

Notes

Categories: Candy  Fudge 
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