culinary review

Homemade Toffee Crunch

Last Modified: 12/10/07
First Published: 11/26/07
Views: 1840
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Views: 1840
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General Info
Servings: 30
Total Cost: $2.63
Cost Per Serving: $0.09
Total Calories: 2,721
Calories/Serving: 91
Brown Sugar, Packed 3/4 Cups 165.00 Grams $0.48 622
Butter, Unsalted 1/2 Cup 112.00 Grams $0.50 800
Chocolate Chips, Semi Sweet * 6.00 Ounces $0.95 907
Walnuts, Chopped 1/2 Cup 60.00 Grams $0.70 393

Toffee Crunch


3/4 cup packed brown sugar
1/2 cup butter
6 ounces semi-sweet chocolate chips
1/2 cup pecans, chopped


Using an 8" x 8" buttered pan, spread the pecans on the bottom then set aside.

washing sidesIn a 2 quart sauce pan add the butter and sugar, cook over medium heat, stirring constantly until it comes to a boil.Wash down the sides using a pastry brush.

Add a candy thermometer and boil until 260 degrees F.Remove from the heat and spread evenly over the 8" x 8" pan with the nuts.

Sprinkle the chocolate chips over the candy while it is hot.

Chill until firm then break into peices.

  1. The volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
  2. Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
  3. Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.