Toffee Butter Crunch

Toffee Butter Crunch

1 c. butter
1 c. sugar
3 Tbsp. water
1 Tbsp. light corn syrup
1 c. semi sweet chocolate chips
1/2 c. pecans or almonds, toasted and finely chopped (optional)

Line a cookie sheet or large pan with foil. Butter sides of 2 quart sauce pan. In the saucepan melt butter. Add sugar, water, and corn syrup. Cook on medium-high heat until boiling. Reduce heat to medium and continue boiling at a moderate steady rate, stirring frequently until 290°. Adjust heat as necessary to maintain boil. Watch carefully at 280° to prevent scorching. Remove from heat and pour into prepared pan. Spread quickly. Let candy stand 1-2 minutes until set then sprinkle chocolate chips on top and let stand 1-2 minutes longer. Spread the melted chocolate with a wooden spoon. Sprinkle with nuts. Chill for 20 minutes or until firm. Remove from the pan, break into pieces. Store in an air tight container in fridge for up to 3 weeks.

Recipe from Jen Rigby