Toffee Crunch Recipe

Ingredients & Tools

  • 3 Cups Chocolate

  • 1 Cup Granulated Sugar

  • 1/2 Cup Nuts

  • 1/2 Cup Butter

  • 1/4 Cup Water

  • 1/2 Teaspoon Salt

  • 1/2 Teaspoon Lecithin



Combine sugar, salt, water, better, and lecithin in a heavy saucepan. Cook to 285°. Spread onto a buttered marble slab or silicone mat on a baking sheet. Let cool completely. Melt the candy coating or melt and temper chocolate. Spread half of the chocolate on the cooled candy. Sprinkle with nuts. When the chocolate is set, turn the candy over and spread the remaining melted candy coating or tempered chocolate. Sprinkle with nuts. Break into pieces when firm.