Saturday, December 21, 2013

12 days of christmas baking - day 9: peppermint toffee butter crunch

12 Days of Christmas Baking - Day 9: Peppermint Toffee Butter Crunch via design. bake. run.

happy day 9! here's day 9's recipe. i've been quite busy with some holiday festivities, so this one requires no baking. it's super easy to make and takes very little time (minus the chilling). again, nothing fancy, but your good ol' toffee. seriously, you cannot go wrong with toffee. to add a little festive feel to it, i decided that along with the crunched almonds on top, why not add some crushed peppermint candy? it gives you a nice pepperminty taste to the chocolate and toffee. and for sure, you cannot go wrong with even more added crunch.

toffees are one of my favorite things to make this time of the year. and this recipe is super easy to make. i've made it many holiday seasons in the past and again this year. give it a shot and you never know, you may just have found a new favorite yourself. enjoy! :)

12 Days of Christmas Baking - Day 9: Toffee Butter Crunch with Crushed Peppermint Candies via design. bake. run.
you can never go wrong with toffee during this time of the year. to add a little festive feel to it, top it off with any topping of your choice.

12 Days of Christmas Baking - Day 9: Peppermint Toffee Butter Crunch via design. bake. run.
this toffee recipe is so easy to make and they make great holiday gifts.

peppermint toffee butter crunch
recipe from better homes & garden

ingredients:
  • 1/2 cup coarsely chopped almonds or pecans, toasted
  • 1 cup butter
  • 1 cup sugar
  • 3 tablespoons water
  • 1 tablespoon light-colored corn syrup
  • 3/4 cup semisweet chocolate pieces
  • 1/2 cup finely chopped almonds or pecans, toasted
  • crushed peppermint candies (optional)

directions:
  1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
  2. Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
  3. Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts and crushed peppermint candies or any other topping (if you desire). Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered.

makes about 1-1/2 pounds (48 servings).

check out last year's day 9 recipe: chocolate-almond saltine toffee

1 comment:

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