Many, many moons ago, I ripped a recipe for toffee out of a magazine. Now, I rip a lot of recipes out of magazines. A lot of recipes that I never actually make. But this one was for toffee. And not just one kind, but three versions. It was a trifecta of awesomeness.
I made all three versions at different times over the next two years.
Then someone at my house threw the recipe away in a junk drawer cleaning frenzy. Some irresponsible, unthinking clod who was unaware of the treasure they were holding. I figured the recipe was lost forever. I tried other toffees. They weren’t the same. And dang it, I couldn’t even remember which magazine it came from.
Candy making Sunday arrived. I wanted to make toffee. I found a recipe online. I followed the directions explicitly. It did not go well. I should have taken a picture, but it probably would have ruined your appetite for the foreseeable future.
Then my extremely intelligent and breathtakingly beautiful sister suggested, “Have you looked in your Better Homes and Gardens Cookbook?”
Toffee Butter Crunch
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted
Line a 13×9 baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan, melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).