Cindy's Toffee Butter Crunch

By dkosik

Ingredients

• 1/2 c. chopped pecans
• 1 c. butter
• 1 c. sugar
• 3 T. water
• 1 T. light corn syrup
• 3/4 c. milk chocolate pieces
• 1/2 c. chopped pecans

Preparation

Step 1

Sprinkle 1/2 cup of nuts on bottom of buttered 9x13-inch pan. Butter sides of heavy 2-quart saucepan. In pan, melt 1 cup butter. Add sugar, water and corn syrup; cook over medium heat to 290 degrees (soft-crack stage). Stir frequently (mixture should boil gently over entire surface). Watch carefully after 280 degrees. Remove from heat, pour into pan. Wait 2 to 3 minutes for toffee surface to firm. Then sprinkle with chocolate pieces. Let stand for 1 or 2 minutes. When chocolate is softened, spread over toffee. Sprinkle with 1/2 cup chopped nuts. Chill until firm and break into pieces.