Toffee Butter Crunch

Posted by request, this Toffee Butter Crunch is a hit around the holidays maybe because that is the only time of year I make it. In fact, 2-3 weeks before Christmas, my kitchen becomes a Toffee factory cranking out 6 or 7 batches to give away.

A small package of this tasty candy makes a great gift for co-workers, teachers, and family. I hope you like it!

INGREDIENTS:
1/2 C. Sliced Almonds
1 C. Butter
1 C. Sugar
3 tbsp. Water
1 tbsp. Light Corn Syrup
3/4 C. Milk Chocolate Chips
1/2 C. Sliced Almonds, finely chopped

DIRECTIONS:
Sprinkle 1/2 cup of sliced almonds on the bottom of a buttered cookie sheet and set aside.

In a heavy 2-quart saucepan, melt the butter then add the sugar, water, and corn syrup. Cook over medium heat stirring constantly until candy thermometer reads 295 degrees. Watch carefully after 280 degrees because temperature will rise quickly and you don't want to burn the syrup. Remove from heat and pour immediately over almonds on the cookie sheet. Spread evenly over the almonds and let cool until firm to the touch but still very warm.

Sprinkle with chocolate chips and let sit until chips are softened. Spread chocolate evenly over the surface of the candy and sprinkle with the remaining finely chopped almonds.

Chill until firm then break into pieces.