Toffee Butter Crunch

1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup semisweet chocolate pieces
1/2 cup finely shopped pecans or almonds

1. Line a 15x10x1-inch baking pan with foil, extending foil over edges of pan; set pan aside.

2. Butter sides of a 2-quart heavy 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 until thermometer registers 290 degrees F, soft crack stage. Watch carefully after 280 degrees F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.

3. Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.

I followed this to a t and it still scorched a little. However, instead of chocolate chips, I took a Hershey's bar and broke it up, sprinkling the squares across the toffee. It worked too. The heated toffee melts the chocolate. Don't be afraid to spread it. By that point the toffee will be firm enough that you won't be misshaping it.


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