Butter Toffee Crunch

Recipe from some old cookbook.


  1 cup butter
  1½ cups sugar
  1 tbsp light corn syrup
  3 tbsp water
  1 cup coarsely chopped blanched almonds, toasted
  4 4½ oz bars milk chocolate, melted
  1 cup finely chopped blanched almonds, toasted


1. Melt butter in large saucepan. Add sugar, corn syrup and water. Cook over medium heat, stirring now and then, to hard-crack stage (300°)—watch carefully after temperature reaches 280°. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 pan. Cool thoroughly.

2. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half of the finely chopped nuts. Cover with waxed paper; invert; spread again with chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.