When you buy toffee crunch at a candy store, it tends to be a bit expensive. But you can make a big batch of this candy at home for a few dollars.
Toffee crunch is one of the more popular sweets today. I personally received 3 different kinds of homemade toffee crunch as gifts this past Christmas and they were all delicious! Take some to a party, give it as a gift or make a panful just to have on hand for enjoyment at home.
STIR AND READ
The first step in the candy’s preparation takes time. Low heat is necessary while the sugar dissolves. So when you’re ready, pull up a chair near the range and prop up a good book in front of you. Stir and read and stir some more.
- 1-1/2 cups margarine
- 1-3/4 cups sugar
- 1/3 cup light corn syrup
- 1-1/2 cups chopped walnuts
- 4 ounces semi-sweet chocolate
- 1/2 cup finely chopped walnuts (if desired)
Melt margarine in a 2 quart saucepan. Add sugar and cook over low heat, stirring constantly, until sugar is completely dissolved. This will take about half an hour.
Stir in corn syrup. Cook over low heat, without stirring, until mixture reaches 290° on a candy thermometer or until 1 teaspoon of mixture is brittle when dropped into 1 cup of very cold water.
Remove from heat. Stir in 1-1/2 cups walnuts just until mixed – do not over mix. Pour immediately into 13 x 9 x 2 inch baking pan. Let cool.
Place chocolate over hot water (not boiling) until soft, stir to blend. Pour over cool toffee, then sprinkle with finely chopped nuts.
Break candy into irregular pieces. Makes about 2 pounds.
STORAGE: Do not refrigerate. This toffee crunch stands up nicely at room temperature. Refrigeration will eventually change the candy’s texture.
posted by Mountain Republic recipe origin unknown
From my Grandmother’s hand-written files.
Ingredients For filling:
- 3 or 4 eggs
- 2 packages Philadelphia Cream Cheese (or similar)
- 1/2 cup sugar
- 1 TSP. vanilla
Ingredients For Crust:
Ingredients for Topping:
- 1/2 pint sour cream (8 oz.)
- 2 TSP. sugar
- 1 TSP. vanilla
- Preheat oven to 350°
- Put the eggs, cream cheese, sugar & vanilla in large mixing bowl.
- Beat ingredients with egg beater until smooth.
- Make the crust by lining a greased pie pan with crushed graham crackers.
- Pour in mixture and bake for 20 minutes.
- Remove from oven. Increase oven to 400°.
- Mix together the sour cream, sugar and vanilla for the topping and spread on top of baked filling.
- Return pie to the oven and bake 5 more minutes.
- Remove from oven and cool on wire rack.
posted by Mountain Republic recipe by Amy Chenevert
Posted in BAKING, COOKING, DESSERT, DINNER, FOOD, GRANDMA'S RECIPES, INGREDIENTS, PIE, RECIPES, Uncategorized
Tagged cheese cake, cheesecake, cheesecake recipes, Eggs, graham crackers, grandmother's recipe box, grandmother's recipes, homemade cheesecake, Philadelphia Cream Cheese, sour cream, Sugar, vanilla