TOFFEE BUTTER CRUNCH
Steps:
- Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan. Sprinkle the coarsely chopped nuts in pan. Set pan aside. Melt butter in 2-qt. heavy saucepan, swirling to coat sides. 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, till thermometer registers 290 degrees, a soft crack (270-290) stage. Remove saucepan from heat; remove thermometer. Pour candy into prepared pan (over nuts), spreading evenly with a silicon spatula. Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1-2 minutes. When chocolate has softened, spread over candy. Sprinkle with finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of the pan; break into pieces. Store tightly covered.
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