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Nutrition Facts
Serving Size 1 (68g) Recipe makes 9 servings
Calories 272
Calories from Fat 184		(67%)
Amount Per Serving		%DV
	Total Fat 20.5g	31%
	Saturated Fat 13.0g	64%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 145mg		6%
Potassium 6mg		0%
Total Carbohydrate 23.8g		7%
	Dietary Fiber 0.0g	0%
	Sugars 22.8g
Protein 0.2g		0%
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English Toffee Butter Crunch

Recipe #329921 | 10 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: dontfencemein
Oct 11, 2008

Great for nibbling or for recipes! I use this recipe in my Murder in Montana desert. Chocolate is optional. Personally I don't add it, as we enjoy it better plain. I got this from my Gram when over 10 years ago and have it and use it off of the napkin I wrote it on! Ive tried it using all margerine and all butter but the best results come from a stick of each.

SERVES 9 (change servings and units)

Ingredients

1 cup butter (I prefer to use 1/2 c. marg. 1/2 c. real butter)
1 cup sugar
3 tablespoons water
1 tablespoon corn syrup
3/4 cup chocolate chips (optional)

Directions

1
Prepare a 13x9x2 pan or jelly roll pan (it must have sides on it - don't use a cookie sheet!) by buttering lightly.
2
Stir together all ingredients except chocolate chips in a heavy pan over medium heat, stirring frequently till mixture reaches 290, and just begins to turn brown.
3
Using a spatula quickly pour candy onto prepared pan, tilting pan to spread out.
4
Cool Completely. Break in pieces with heavy end of butter knife till desired size.
5
If desired melt chocolate chips and spread on top with spatula before breaking in pieces.