Butter Crunch

Makes a great holiday gift or Open House treat!

1 cup butter
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons light corn syrup
2 tablespoons water
9 ounces semisweet chocolate, chopped (1-1/2 cups chocolate chips)
3/4 cup chopped lightly toasted almonds

Lightly butter a 9”x13” sheet cake pan. Place the butter, sugar, salt, corn syrup and water into a deep saucepan. Cook over medium heat, stirring constantly with a wooden spoon until the mixture starts to bubble. Continue to cook, stirring occasionally, until the mixture is golden brown (about 7-8 minutes) or until a candy thermometer reads 280 degrees. Pour the mixture into the prepared pan and spread it out evenly. Immediately sprinkle the chocolate on top. Let it melt briefly, then use a spatula or the back of a large spoon to spread the chocolate evenly over the candy. Keep spreading until the chocolate is completely melted and smooth. Sprinkle the nuts on top and press them in lightly. Let cool until the chocolate is firm and set, about 2 hours. Break into ! pieces.

Makes about 1-1/4 pounds 

Recipe Submitted by
Ronnie Fein
Cookbook Author
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