By Lynn R. Mitchell
Toffee Butter Crunch
1 cup butter (2 sticks)
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup (Karo)
1 cup semisweet chocolate chips (I use Hershey Dark Chocolate)
1/2 cup finely chopped pecans or almonds, toasted
1. Line a cookie sheet with foil, extending foil over edges of pan. (Don’t spray with Pam.)
2. Butter the sides of a 2-quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290 degrees F, soft-crack stage (about 15 minutes). (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.
3. Let candy stand about 2 minutes or until set; sprinkle with chocolate chips. Let stand 1-2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.
Cook’s notes: Excellent! Tastes just like the toffee from the candy vendor at the Dayton Farmers Market. I always double the recipe. DO NOT TRIPLE — it takes too long to get to 290 degrees and it’s hard to work with more than one pan because it sets up too quickly. If doubling, use largest cookie sheet so toffee won’t be too thick. Do not spray foil with Pam. Toffee will not stick to foil.