Toffee Crunch

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  • Duration
  • Cook Time
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  • 8 - 10 servings ServingsServings


  • 1 cup :butter
  • 1-1/3 cups :sugar
  • 1 tablespoon :light corn syrup
  • 3 tablespoons :water
  • 1 cup :coarsely chopped blanched almonds, toasted
  • 4-4-1/2- ounce :bars milk chocolate, melted
  • 1- cup finely chopped:blanched almonds, toasted



  1. Grease a 9X13 pan and set it aside.
  2. In a large sauce pan melt the butter. Add the sugar, corn syrup, and water. Cook over medium heat, stirring now and then; to hard-crack stage (300 on your candy thermometer) watch carefully after temperature reaches 280.
  3. Quickly stir in coarsely chopped nuts; spread in well-greased pan. Cool thoroughly.
  4. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts.
  5. Cover with waxed paper; invert; spread again with remaining chocolate.
  6. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.
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