Toffee Butter Crunch

By lbgtdep

Ingredients

• 1 cup butter
• 1 cup sugar
• 3 tablespoons water
• 1 tablespoon light-color corn syrup
• 3/4 cup milk chocolate pieces or semisweet chocolate pieces
• 1/2 - 3/4 cup chopped nuts, such as almonds, pecans, walnuts, and/or cashews, toasted

Preparation

Step 1

1. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set pan aside.
2. In a 2-quart heavy saucepan melt butter over low heat. Stir in sugar, water, and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F, soft-crack stage (about 12 minutes). Mixture should boil at a moderate, steady rate with bubbles over entire surface. (Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 5 minutes of cooking as temperature can increase quickly at the end.) Remove from heat; remove thermometer.
3. Carefully pour corn syrup mixture into prepared pan; spread evenly. Cool 4 to 5 minutes or until top is just set. Sprinkle evenly with chocolate pieces; let stand for 2 minutes. Spread softened chocolate into an even layer over toffee layer. Sprinkle with nuts; lightly press into chocolate. Let stand at room temperature several hours or until chocolate is set. Use foil to lift candy out of pan; break into pieces. Store with waxed paper between the layers in an airtight container at room temperature for up to 2 weeks.