More Great Recipes: Candy | Toffee

Toffee Butter Crunch

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Member since 2006

Serves | Prep Time | Cook Time


1 cup butter, no substitutes
1 1/3 cup sugar
1 Tablespoon Light corn syrup
3 Tablespoons water
1 cup coarsely chopped almonds, toasted
4 bars milk chocolate, melted
1 cup finely chopped almonds, toasted

Melt butter in large saucepan.

Add sugar, corn syrup and water. Cook over mediumn heat, stirring constantly to a hard crack stage of 300 on your candy thermometer.

Watch it carefully after temp reaches 280.

Quickly stir in coarsely chopped almonds, spread in well greased 9 x 13 pan.

Cool throughly.

Turn out on wax paper and spread with half the melted chocolate and half the finely chopped almonds and allow chocolate to set up.

Cover with wax paper and invert.

Spread again remaining chocolate and almonds.

Chill to firm chocolate.

Break into pieces

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This is a "Special" recipe to me and my family, as it was one my beloved Mom would make every year for Christmas. Now that she's gone, I hope I can do the recipe justice and make it as well as she did! Enjoy, maybe it will become one of your family favorites too!

For years, I have made "peanut brittle" for my friends and family for Christmas. If I don't have it on hand, they are not afraid to ask for it. This year, I've taken your "Toffee Butter Crunch" and switched it out for my peanut brittle. They all noticed, but I got no complaints. Thanks for the change. (I did have the peanut brittle made as a back-up, just in case) :)

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