Toffee Crunch

Idea gallery #566
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Toffee Crunch
Ingredients and Supplies
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 cup butter
  • 1 teaspoon lecithin
  • 2 pounds cocoa lite candy coating
  • 1 - 1 1/2 cup nuts, chopped
  • candy thermometer
  • silicone mat
Combine sugar, salt, water, butter and lecithin in a heavy saucepan. Cook to 285°F. Spread onto a buttered marble slab or silicone mat (to protect counter, mat should be on a baking sheet). Let cool completely. Melt candy coating. Spread half of the chocolate on the cooled candy. Sprinkle with nuts. When the chocolate is set, turn the candy over and spread with the remaining melted candy coating or tempered chocolate. Sprinkle with nuts. Break into pieces when firm.
16½ x 24½" Silicone Baking Mat
16½ x 24½" Silicone Baking Mat
FR-4723
Unit: 1
Candy Thermometer-Taylor
Candy Thermometer-Taylor
80-1
Unit: 1
Merckens Cocoa Lite Milk Chocolate Flavored Candy Coating
Merckens Cocoa Lite Milk Choco...
70-2100
Unit: 1 lb. bag
Lecithin
Lecithin
76-6085
Unit: 4 oz. jar