REC: Toffee Butter Crunch
Ginny Sher
recipe. I made it this morning for a work function I will be
attending today. It's simple and delicious. Everyone always asks how
to make it.
Toffee Butter Crunch
2 cans (6 oz. each) roasted, salted almonds
12 (1.65 oz) Hershey milk chocolate bars*
1/2 lb. sweet butter
1 1/3 cups sugar
1 TBS corn syrup
3 TBS water
Coarsely chop 1 can of nuts and set aside. Finely chop the other.
Butter a 7 1/2" x 11 3/4" pan. Sprinkle with half of finely chopped
nuts. Cover nuts with 6 of the 12 chocolate bars in a single layer.
Melt butter in a large, heavy saucepan. Add sugar, corn syrup and
water. Cook over medium heat, stirring occasionally. Using a candy
thermometer (or for you rfc cooks...eyeball it until it is golden in
color similar to almond roca), cook until 300°. (I cook it a tiny bit
longer because I like it to reach a deeper amber color). Quickly stir
in the coarsely chopped almonds and pour over chocolate bars.
Immediately cover with remaining chocolate, allow to melt and spread
evenly. Cover with remaining nuts. Take a large sheet of waxed paper
and gently press the nuts into the chocolate so they adhere. Chill
and break into pieces.
To double recipe, use apx. 32 Hershey bars in 17 1/2" x 11 1/2" pan.
* The first time I made this recipe, I used a large bar of "better"
quality chocolate. I suppose I could have shaved it or chopped it up
better, but I ended up with larger, unmelted chunks of chocolate and
meanwhile the rest of the chocolate was setting. I had a little more
difficulty getting the nuts to adhere. For convenience, use Hershey
or other chocolate bars in the size one would eat for a treat. They
fit perfectly in the pan. This candy takes about 20 minutes total to
make up until the time you place the pan in the refrigerator.
I suppose one could also use pre chopped almonds, but I don't think
those can be purchased pre-salted.
RIP Lois
Ginny Sher
Cyndi
some great ones today! Thank you for posting it...
--
Cyndi