Toffee Butter Crunch
1 cup butter or margarine
1 cup sugar
3 tbsp water
1 tbsp light corn syrup
1/2 cup coarsely chopped pecans or toasted almonds
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped pecans or toasted almonds
Butter sides of a heavy 2-quart saucepan. In the saucepan, melt butter. Add sugar, water, and corn syrup. Cook and stir over medium heat till sugar dissolves and mixture comes to boiling. Continue cooking to 290 degrees (soft-crack stage), stirring only as necessary to prevent sticking (mixture should boil gently over entire surface). Watch carefully after 280 degrees. Remove from heat.
Quickly stir in 1/2 cup coarsely chopped pecans or toasted almonds. Immediately turn mixture onto a buttered baking sheet. Wait for 2 to 3 minutes for candy surface to firm, then sprinkle with the semisweet chocolate pieces. Let stand for 1 to 2 minutes. When chocolate pieces are softened, spread evenly over the hardened candy; sprinkle with 1/2 cup finely chopped pecans or toasted almonds.
Chill till chocolate is firm; break into pieces. Makes about 1-1/2 pounds.
**Protect brittle from dampness by storing them in an airtight container.
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