Paula's Butter Crunch

By Emily421

Ingredients

• 1 cup butter (2 sticks)
• 2 Tbs water
• 1 cup pecans (finely chopped)
• 1 cup granulated sugar
• 1/2 tsp. vanilla
• 1 Tbs light corn syrup
• 1 (6-oz.) pkg. semi-sweet chocolate bits

Preparation

Step 1

Butter cookie sheet size at least 11 x 14 inches. Melt butter in a heavy 2-quart saucepan over low heat. Add sugar.

Heat to boiling, stirring constantly (About 10 mins at medium heat). Stir in water and corn syrup. Cook over medium heat stirring constantly to 290 degrees on candy thermometer or until small amount of mixture dropped into very cold water separates and threads which are hard but not brittle. The mixture gets thick and taffy colored (note: takes about 20 mins more of med 3 1/2 heat).

Remove from heat and stir in half the nuts and add 1/2 tsp vanilla. Pour mixture onto cookie sheet and spread about 1/4 inch thick. Sprinkle chocolate bits on hot candy, as it melts, spread with a spatula. Sprinkle with reserved nuts.

*Tip: Can use 10x15 jelly roll foil pan