Toffee Butter Crunch Recipes

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BUTTERCRUNCH TOFFEE



Buttercrunch Toffee image

Provided by Food Network

Categories     dessert

Time 45m

Yield 24 to 36 candies

Number Of Ingredients 6

10 ounces (2 1/2 sticks) butter
1 1/3 cups sugar
1/4 teaspoon lecithin
1 heaping tablespoon corn syrup
1/8 teaspoon salt
1/4 cup roasted chopped almonds, optional

Steps:

  • In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
  • After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
  • Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.

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 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.

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.

MAHOGANY BUTTERCRUNCH TOFFEE



Mahogany Buttercrunch Toffee image

A chocolate and nut soft toffee. The name does not do it justice, this confection will become a holiday tradition. Wrap large chunks in colored plastic wrap and tie with a ribbon for your gift baskets.

Provided by Steve_G

Categories     Candy

Time 30m

Yield 1 lb, 16 serving(s)

Number Of Ingredients 7

2 cups blanched sliced almonds
1 1/4 cups firmly packed light brown sugar
2 tablespoons water
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
6 ounces semisweet chocolate (coarsely chopped or chips)

Steps:

  • Preheat oven to 350 degrees F.
  • Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
  • Watch carefully, they go from getting hot to dark brown in just a few seconds!
  • Cool to room temperature.
  • In a food processor pulse the almonds until they are finely chopped.
  • Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
  • Set aside.
  • In a medium, heavy saucepan combine the brown sugar, water and butter.
  • Have your baking soda and vanilla extract ready.
  • Over medium heat bring the sugar mixture to boil.
  • Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).
  • Immediately remove the saucepan from the heat as the temperature will rapidly rise.
  • Immediately add the baking soda and vanilla extract.
  • Pour this mixture over the nuts on your baking sheet.
  • Quickly scatter the chocolate over the hot toffee.
  • Press lightly so it starts melting.
  • After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
  • Spread the remaining chopped almonds over the melted chocolate.
  • Cool completely and break into irregular pieces using a sharp knife.
  • Store in an airtight container at room temperature for about one month.
  • Makes one pound.
  • Can be doubled.

OLD-TIME BUTTER CRUNCH CANDY



Old-Time Butter Crunch Candy image

Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 pounds.

Number Of Ingredients 6

1 cup butter
1-1/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups finely chopped toasted almonds
8 milk chocolate candy bars (1.55 ounces each)

Steps:

  • Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.

Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.

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