Aunt Mary Edith’s Butter Crunch

1 c. butter
1 c. sugar
2 Tbsp. water
1 Tbsp. light corn syrup (I substitute honey)
3/4 c. nuts
4 squares semi-sweet chocolate

Melt 8 oz. butter in a 2 qt. sauce pan over low heat. Add 8 oz. sugar. Stir with a wooden spoon until the mixture begins to bubble. Add 2 Tbsp of water and 1 Tbsp light corn syrup. Put in the candy thermometer. Keep the heat low and stir frequently until the thermometer registers 290°F./150°C.(brittle stage). Sprinkle 6 oz. chopped pecans over the surface and stir in quickly. Pour out into a lightly buttered cookie sheet that has sides. Spread out to 1/4 inch thick.

Cool to room temp. Melt semisweet chocolate (my aunt said 2 squares per side. I needed 4 or more) and spread over the cool toffee. Allow chocolate to firm up. Turn the toffee over and coat the other side with more chocolate.

Break into pieces and store in a tightly sealed container in a cool place. (Ha! Like mine can last long enough to need that kind of storage.)

Makes about 1 lb.

Do NOT make this if you are contemplating weight loss.  Something happens when these ingredients are combined in this fashion and it becomes Crack.

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