Zutaten für Toffee Butter Crunch
- Toasted Sliced Almonds
- 1 cup (2 sticks) unsalted butter
- Sugar
- Water
- Light Corn Syrup
- Semi Sweet Chocolate Chips
- Toasted Almond
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Zubereitung von Toffee Butter Crunch
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Stir constantly until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil, stirring frequently. Continue to boil, without stirring, until the mixture reaches 300°F (150°C) on a candy thermometer (firm-ball stage).
- Remove from heat and immediately stir in the vanilla extract and salt.
- Quickly pour the toffee mixture onto the prepared baking sheet and spread it evenly to about 1/4 inch thickness.
- Sprinkle the chopped pecans evenly over the toffee.
- Let the toffee cool completely at room temperature. Once cooled, break it into pieces.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
1124g
Fat
722g
Carbs
108g
