BUTTERCRUNCH TOFFEE
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 pound.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
MIXED NUT BUTTERCRUNCH CANDY
Provided by Food Network
Categories dessert
Time 55m
Yield Approximately 40 1 1/2 by 2inc
Number Of Ingredients 11
Steps:
- To set up: Butter a baking sheet (about 10 by 12) and line the sheet with of parchment paper (allow excess paper at both ends). Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper for holding and chilling assembled candy and set them aside. Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Place chopped chocolate in a heat proof bowl and set aside. Place a cup of hot water next to stove and put a pastry brush in water.
- To prepare toffee: Place a 2 1/2 quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.) Once all the butter has been added, place candy thermometer into mixture, making sure that the bottom tip does not touch the bottom of the pan. Raise heat to medium and boil mixture until the temperature reads between 295 degrees F and 300 degrees F. Remove thermometer from pan and pan from stove and immediately stir in salt, baking soda, vanilla and macadamia nuts. (Quickly stick thermometer it warm water to aid in clean up.) Immediately, pour candy mixture onto prepared baking sheet. Brush the bottom of a long offset metal spatula (an icing spatula is perfect) or a knife with some melted butter. Spread the candy mixture out so that it is 1/4-inch thick. Use the knife to push the sides back into a rectangular shape as the mixture cools. Let the mixture set for a few minutes.
- To melt chocolate: While toffee firms up a bit, melt chocolate in the top of a double boiler or in a skillet with 1 inch of hot but not simmering water (stirring constantly until smooth). Be careful not to allow any water to enter bowl of chocolate.
- To cut candy: While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2inch rectangles. Let set further until the candy is firmer (5 minutes at room temperature). Score again through original cuts, making sure candy is in separate squares all the way through to the bottom. ( If stubborn, use your pastry scraper and mallet to knock through any sticky, tough spots. Hit the top (wooden part) of the scraper with a heavy mallet.)
- To fully assemble candy and chill: When chocolate is firm, pour melted chocolate over top of scored candy and, using a spatula, spread it out evenly. It's okay if the chocolate runs down into grooves in candy. Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. Carefully lift one piece off at a time. Sprinkle with some additional nuts to coat any exposed chocolate. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate (covered with plastic wrap) so chocolate will harden. Once set, place candy in an airtight tin, separated in layers with waxed paper. Although these candies may be stored at room temperature, to best preserve fresh flavor, store them in the refrigerator
TOFFEE BUTTER CRUNCH
Make and share this Toffee Butter Crunch recipe from Food.com.
Provided by vlynn
Categories Candy
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Butter the sides of a 2 quart saucepan.
- Melt the butter.
- Add sugar, water and Karo syrup.
- Heat to 290 degrees using a candy thermometer.
- Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
- As soon as it reaches 290 pour into a greased pan.
- Let sit for 2 minutes.
- Sprinkle chips on top and let set for 3 minutes.
- Spread the chips out, freeze and cut or break into little pieces.
BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES
Provided by Food Network
Time 27m
Yield 4 dozen cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
- COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
- ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
- DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
- BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.
TOFFEE CRUNCH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
TOFFEE BUTTER CRUNCH CAKE
Make and share this Toffee Butter Crunch Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 1 9inch square pan
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease and flour a 9" square baking pan.
- In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
- Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
- Pour into prepared pan.
- In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
- Mix in toffee chips.
- Sprinkle evenly over cake batter.
- Bake 35 minutes, or until cake tests done.
- Cool on wire rack.
AUNT ROSE'S FANTASTIC BUTTER TOFFEE
I don't live in the country, but I love everything about it-especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Nutrition Facts : Calories 177 calories, Fat 13g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND BUTTERCRUNCH
Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!
Provided by Angel
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 30
Number Of Ingredients 5
Steps:
- In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
- Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 21.5 g, Cholesterol 14.6 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 32.7 mg, Sugar 20 g
MAHOGANY BUTTERCRUNCH TOFFEE
A chocolate and nut soft toffee. The name does not do it justice, this confection will become a holiday tradition. Wrap large chunks in colored plastic wrap and tie with a ribbon for your gift baskets.
Provided by Steve_G
Categories Candy
Time 30m
Yield 1 lb, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
- Watch carefully, they go from getting hot to dark brown in just a few seconds!
- Cool to room temperature.
- In a food processor pulse the almonds until they are finely chopped.
- Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
- Set aside.
- In a medium, heavy saucepan combine the brown sugar, water and butter.
- Have your baking soda and vanilla extract ready.
- Over medium heat bring the sugar mixture to boil.
- Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).
- Immediately remove the saucepan from the heat as the temperature will rapidly rise.
- Immediately add the baking soda and vanilla extract.
- Pour this mixture over the nuts on your baking sheet.
- Quickly scatter the chocolate over the hot toffee.
- Press lightly so it starts melting.
- After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
- Spread the remaining chopped almonds over the melted chocolate.
- Cool completely and break into irregular pieces using a sharp knife.
- Store in an airtight container at room temperature for about one month.
- Makes one pound.
- Can be doubled.
BUTTERCRUNCH TOFFEE SHORTBREAD
If you can stop eating the dough long enough, this makes great shortbread, slightly crisp rather than sandy. It's the best shortbread I've ever made, and the best-tasting dough ever. I daydream about hunks of it frozen into vanilla ice cream. From "In the Sweet Kitchen," by Regan Daley
Provided by fluffernutter
Categories Bar Cookie
Time 1h10m
Yield 50 bars
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
- Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
- Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
- Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
- Bake for 1 hour, then score into bars while hot.
- Let cool, then cut completely.
Nutrition Facts : Calories 113, Fat 6.3, SaturatedFat 4.1, Cholesterol 14.6, Sodium 75.1, Carbohydrate 13.4, Fiber 0.2, Sugar 7.2, Protein 0.8
BUTTERCRUNCH TOFFEE
Steps:
- In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
- After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
- Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
BUTTERCRUNCH TOFFEE
When I put this recipe on my web site, I wasn't prepared for the onslaught of comments and accolades. It seems I'm not the only one out there who craves toffee-especially this buttery-crisp candy enrobed in dark chocolate and showered with lots of toasted almonds. It's very good folded into ice cream, and although the recipe makes a bit more than you'll need, I don't think you'll have any problem finding something to do with the rest.
Yield makes 2 cups (400 g)
Number Of Ingredients 8
Steps:
- Using half of the chopped almonds, form an 8-inch (20-cm) circle in an even layer on an ungreased baking sheet.
- Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.
- Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300°F (150°C), remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don't overstir.
- Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.
- Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely, until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.
- Chop the Buttercrunch Toffee into coarse chunks, then fold the pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
- Feel free to substitute toasted hazelnuts or pecans for the almonds. I also like to fleck a few grains of coarse salt over the chocolate before adding the nuts. You can substitute milk chocolate for the dark chocolate if you wish.
- Buttercrunch Toffee can be stored in an airtight container for up to 2 weeks in the freezer or at room temperature.
TOFFEE BUTTER CRUNCH
This is my favorite candy, also the favorite of other family members. They look forward to me making it every year. It also makes great gifts. Is very easy to make, I have been making it for a long time. The recipe comes from one of my Better Homes and Gardens cookbooks.
Provided by Barb G.
Categories Candy
Time 45m
Yield 1-2 pounds
Number Of Ingredients 7
Steps:
- Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up.
- Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup.
- Cook over medium heat to 290°F (soft crack stage) watch carefully after 280°F so it won't scorch, stirring frequently (mixture should boil gently over entire surface).
- Remove from heat; immediately turn into prepared pan & spread, (Best to use a cookie sheet).
- Wait 2 to 3 minutes for toffee surface to firm.
- Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE.
- Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.
Nutrition Facts : Calories 3889.8, Fat 293.8, SaturatedFat 144.5, Cholesterol 488.1, Sodium 1655.7, Carbohydrate 326.8, Fiber 22.5, Sugar 281.1, Protein 36.3
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- Melt the butter and water in a large pot. Add the sugar and stir constantly until it's dissolved. Occasionally brush the inside of the pot down with water, using a pastry brush, to help prevent the candy from re-crystallization. Continue cooking and stirring until the candy turns a dark amber. Be careful not to burn it though.
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- 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.
- 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.
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- In a heavy bottom saucepan, add light brown sugar, unsalted butter, corn syrup and water. Stir to combine over medium-high heat. Bring to a boil and reduce heat to medium-low. Cover with lid for 1 minute to wash any sugar residue off the sides of the pan.
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- In a medium glass bowl, heat half of the chocolate in a microwave oven at high power in 30-second intervals, stirring between bursts, until just starting to melt. Stir in the remaining chopped chocolate until smooth.
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- Place sauce pan over medium heat and melt remaining 1-1/2 cups butter. Then stir in sugar, corn syrup, and water with a wooden spoon. Nudge the heat up just a bit (nearly medium-high) and stir fairly constantly, until mixture comes to a boil.
- Clip candy thermometer to the inside of the sauce pan. Stir only occasionally and briefly with a wooden spoon, slowly and evenly, until candy thermometer reaches 305° F - this should take about 15 to 17 minutes. The mixture will change color as it cooks, from very light to deep amber. Watch carefully, especially near the end, as the temperature rises at a faster rate right at the end. Immediately remove sauce pan from heat.
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