Toffee Butter Crunch
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 97. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 cup coarsely chopped toasted almonds or pecans
- 1 cup butter
- 1 cup sugar
- 1 tablespoon light corn syrup
- 3/4 cup semisweet chocolate pieces
- 1/2 cup finely chopped toasted almonds or pecans
Instructions
- Line a 13x9x2-inch baking pan with foil, extending foil over edges. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, corn syrup, and 3 tablespoons water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to pan. Cook and stir over medium heat to 290°, soft-crack stage (about 15 minutes). Watch carefully after 280° to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or till firm; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Chill till firm. Lift candy out of pan; break into pieces. Store tightly covered.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Butter-nut crunch" by goblinbox_(queen_of_ad_hoc_bento); license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/25977089@N00/5286185591. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.