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Recipe(tried): Buttercrunch Toffee (Farm Journal Homemade Candy, 1970)

Desserts - Candy, Chocolate
BUTTERCRUNCH TOFFEE

1 cup butter or margarine (2 sticks)
1 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
3/4 cup broken nuts
4 squares (1 ounce each) semisweet chocolate, melted
1/4 cup finely chopped nuts

In 2-quart heavy saucepan melt butter over low heat. Remove from heat and add sugar; stir until well blended; return to low heat and stir rapidly until mixture reaches a full rolling boil. Add water and corn syrup; mix well.

Stir and cook over low heat to soft crack stage (290 degrees F).

Remove from heat and add 3/4 cup nuts all at once. Pour into lightly buttered 13x9x2-inch pan and quickly spread with a spatula.

When cool, remove from pan and place on waxed paper; spread top with melted chocolate. Sprinkle with the finely chopped nuts.

When chocolate is set, break in serving-size pieces.

Makes 1 1/4 pounds
Source: Farm Journal Homemade Candy (1970) pg. 127
MsgID: 217013
Shared by: SandyOH
In reply to: ISO: Buttercrunch Toffee
Board: Holiday Cooking and Baking at Recipelink.com
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