Holiday Tasting Party Recipes

RECIPE NAME: TOFFEE BUTTER CRUNCH

INGREDIENTS:
1 cup butter
1 cup sugar
3 Tbs. water
1 Tbs. light-colored corn syrup
1 cup semisweet chocolate pieces
1/2 cup finely chopped pecans or almonds, toasted

HOW TO MAKE THIS:
Line a 15x10x1 inch baking pan with foil, extending foil over edges of pan; set pan aside. Butter the sides of a 2-quart heavy saucepan. In saucepan, melt butter, add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290*F, soft-crack stage (about 15 minutes). (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280*F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.

Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate pieces has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.

MY TIP: Recipe is from the Better Homes & Gardens Cookbook! I do not always add the nuts on top!

MY NAME: Ashley Brown