BUTTER CRUNCH RECIPES

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HOMEMADE BUTTERCRUNCH CANDY RECIPE | ALLRECIPES



Homemade Buttercrunch Candy Recipe | Allrecipes image

Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family.

Provided by JUBUGG

Categories     Desserts    Candy Recipes    Nut Candy Recipes

Yield 1 pound

Number Of Ingredients 6

1 cup margarine
1 cup white sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup toasted chopped almonds, divided
¾ cup milk chocolate chips

Steps:

  • Butter a baking sheet, and set aside.
  • Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
  • Remove from heat, and quickly stir in 1/2 of the chopped nuts. Spread onto the prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.
  • Finely chop remaining almonds and sprinkle over candy. Refrigerate until firm. Break into small pieces to serve.

Nutrition Facts : Calories 243.5 calories, CarbohydrateContent 20.4 g, CholesterolContent 1.7 mg, FatContent 18 g, FiberContent 1 g, ProteinContent 2.6 g, SaturatedFatContent 3.7 g, SodiumContent 132.4 mg, SugarContent 17.9 g

TOFFEE BUTTER CRUNCH | BETTER HOMES & GARDENS



Toffee Butter Crunch | Better Homes & Gardens image

Because of the amount of butter in this candy recipe, the toffee does not stick to the unbuttered foil.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1-1/2 pounds

Number Of Ingredients 7

½ cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
¾ cup semisweet chocolate pieces
½ cup finely chopped almonds or pecans, toasted

Steps:

  • Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
  • Butter sides of a heavy 2-quart 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 side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
  • Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

Nutrition Facts : Calories 79 calories, CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 6 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 39 mg

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