Toffee Butter Crunch

"I got this recipe from Better Homes and Gardens cookbook several years ago. It's very good. Enjoy!"
 
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photo by GoodMorningBurger photo by GoodMorningBurger
photo by GoodMorningBurger
photo by Heystopthatnow photo by Heystopthatnow
photo by Heystopthatnow photo by Heystopthatnow
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
30mins
Ingredients:
5
Serves:
15
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ingredients

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directions

  • 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.

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Reviews

  1. I'm using this as my base recipe and then tweaking it. I just made the first batch and used 1/2 c of dark brown sugar that I needed to use up and then 1/2 c white sugar. Immediately after reaching 290 degrees, I stirred in 1 TBS of baking soda then poured into a cookie sheet lined with foil that had been sprayed with non-stick spray. Next time I'm going to try some vinegar. One of these times I will probably use nuts, too. Chocolate masks the toffee taste for me so we'll see if I try that. This is a great recipe, though.
     
  2. I just finished making this,I wish I had doubled the recipe now.I added a tsp of vanilla to the butter mixture.I used chopped almonds on top of the chocolate but they did not really stick to it very well.Next time I'm going to add the nuts to the toffee as soon as it comes off the heat.I like the addition of nuts in the toffee.
     
  3. Hands down my favorite home made candy! I love the nuts on top, but will stir some into the toffee when it comes off of the heat.
     
  4. This is Sooooooo good! It makes Heath bars taste like plastic. Since the recipe doesn't mention what size pan you should pour the cooked candy into to cool, I'll note that I doubled the recipe and it fit perfectly into a standard cookie sheet. Last time I made it I only made a single batch and I just spread it as far as it could go on the cookie sheet and still maintain the thickness I wanted. That worked too. Thanks for the great recipe!
     
  5. I have had these with chopped almonds, walnuts, cashews and pecans sprinkled on top... WONDERFUL!
     
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RECIPE SUBMITTED BY

I live in eastern NM in a small community. We farm and I am also the elementary secretary at the school. I've been at the school going on 14 years, moving this year from high school to elem. Nice change. It's a small school (250 pre-k to 12) so it's a very rewarding job. I know all the students and I love them all. My husband & I both have our own motorcycle, although I don't ride as much as he does. I love to cook, but I like to cook for a lot of people and you can tell when I start something. Usually it ends up being for an army when it's just my husband & I, our kids are grown. I don't know if I have a favorite cookbook, I just like them all and I get alot of recipes off the internet now. My passion is my God and my family. Pet Peeves-someone thinking they are better than me. I would like to travel if I had a month off with my family. Just take my time and enjoy the sights.
 
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