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Butter Crunch Toffee
1 pound butter
2 cups granulated sugar
1/4 cup water
2 tablespoons white syrup
1 (6 ounce) bag milk chocolate chips, melted
1/4 cup finely chopped nuts
In a 2-quart saucepan, melt butter and sugar.
Add water and syrup. Cook over low heat to 300 degrees F (crack stage).
Pour into jellyroll pan.
Spread with frosting and break into pieces.
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