Toffee Butter Crunch

By RogRot

Ingredients

• 1/2 c. coarsely chopped pecans, toasted
• 1 c. butter
• 1 c. sugar
• 3 T. water
• 1 T. light corn syrup
• 3/4 c. semi or milk chocolate chips
• 1/2 c. finely chopped pecans, toasted

Preparation

Step 1

Line 13 X 9 X 2" baking pan with foil, extended over edges. Sprinkle ½ c. coarsely chopped pecans in pan. Set aside.
Butter sides of heavy 2 qt. Saucepan. Melt butter. Add sugar, water, & syrup. Cook & stir over med.-high heat till mixture boils. Clip candy thermometer to side of pan. Reduce heat to med. Continue boiling at moderate, steady rate, stirring frequently to 290º F., soft-crack stage (about 15 min. but watch closely, esp. after 280º!!!!) Remove from heat. Pour in pan over nuts. Sprinkle chocolate chips over hot candy. Let stand 1 min. and spread. When candy firm, break into pieces. Store tightly covered.