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Toffee Crunch

Toffee Crunch

Idea gallery #566
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.