Toffee butter crunch

Yield: 1 servings

Measure Ingredient
1 cup Butter
1 cup Sugar
3 tablespoons Water
1 tablespoon Corn syrup
½ cup Pecans;coarsely chopped
¾ cup Chocolate chips;semisweet
½ cup Pecans;finely chopped

Butter the sides of a heavy 2 quart saucepan. In it melt the 1 cup butter. Add sugar, water, and corn syrup. Cook over medium heat to 300 degrees, stirring frequently (mixture should boil gently over entire surface). Watch carefully after 280 degrees. Remove from heat. Quickly stir in the ½ cup coarsely chopped nuts. Immediately turn into a buttered 13x9x2-inch pan. Wait for 2 to 3 minutes for toffee surface to firm, then sprinkle with the ½ cup finely chopped nuts. Chill till chocolate is firm, break into pieces. Makes about 1½ pound. Note: We have found that it is good to use a straight sided heavy bottomed pan with a 1 ½ to 2 inch wooden spatula with sharp flat edge and to use a flexible metal pan to pour the mixture into for easy removal when cooled. Toasted chopped almonds can be used for pecans. Do not use margarine as a sub. for butter. Stir constantly after 280 degrees, scraping bottom of the pan.

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