English Toffee Butter Crunch Recipes

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TOFFEE BUTTER CRUNCH



Toffee Butter Crunch image

Make and share this Toffee Butter Crunch recipe from Food.com.

Provided by vlynn

Categories     Candy

Time 30m

Yield 15 serving(s)

Number Of Ingredients 5

1 cup butter
1 cup sugar
1 tablespoon Karo syrup
3 tablespoons water
3/4-1 cup chocolate or 3/4-1 cup white chocolate chips

Steps:

  • 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.

BUTTERCRUNCH TOFFEE



Buttercrunch Toffee image

Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 pound.

Number Of Ingredients 7

1-1/2 teaspoons plus 1/2 cup butter, divided
2 cups chopped pecans, toasted, divided
1-1/4 cups packed brown sugar
2 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon baking soda
6 ounces bittersweet chocolate, chopped

Steps:

  • Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 45 cookies

Number Of Ingredients 12

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 cup chopped whole, skinned almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
  • Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

ENGLISH TOFFEE BUTTER CRUNCH



English Toffee Butter Crunch image

Great for nibbling or for recipes! I use this recipe in my Murder in Montana desert. Chocolate is optional. Personally I don't add it, as we enjoy it better plain. I got this from my Gram when over 10 years ago and have it and use it off of the napkin I wrote it on! Ive tried it using all margerine and all butter but the best results come from a stick of each.

Provided by dontfencemein

Categories     Candy

Time 10m

Yield 9 serving(s)

Number Of Ingredients 5

1 cup butter (I prefer to use 1/2 c. marg. 1/2 c. real butter)
1 cup sugar
3 tablespoons water
1 tablespoon corn syrup
3/4 cup chocolate chips (optional)

Steps:

  • Prepare a 13x9x2 pan or jelly roll pan (it must have sides on it - don't use a cookie sheet!) by buttering lightly.
  • Stir together all ingredients except chocolate chips in a heavy pan over medium heat, stirring frequently till mixture reaches 290, and just begins to turn brown.
  • Using a spatula quickly pour candy onto prepared pan, tilting pan to spread out.
  • Cool Completely. Break in pieces with heavy end of butter knife till desired size.
  • If desired melt chocolate chips and spread on top with spatula before breaking in pieces.

Nutrition Facts : Calories 272.8, Fat 20.5, SaturatedFat 13, Cholesterol 54.2, Sodium 145.4, Carbohydrate 23.8, Sugar 22.8, Protein 0.2

BEN'S ENGLISH TOFFEE



Ben's English Toffee image

I've been cooking since I was very young, and I first made this toffee recipe when I was 12 years old. I love to prepare desserts-candy is my favorite. -Ben Lohse, Worcester, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-3/4 pounds.

Number Of Ingredients 7

2 teaspoons plus 1/2 cup butter, divided
1-3/4 cups sugar
1/8 teaspoon cream of tartar
1 cup heavy whipping cream
1 teaspoon rum extract
1 cup milk chocolate chips
1 cup mixed nuts, chopped and toasted

Steps:

  • Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside., In a large heavy saucepan, combine sugar and cream of tartar; stir in cream and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract. Quickly pour into prepared pan. Let stand at room temperature until cool., In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with nuts. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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