Toffee Butter Crunch Recipe:

I always make this at Christmas time...

                                        Toffee Butter Crunch

1 Cup coarsely chopped nuts          1 Tablespoon light corn syrup
1 Cup butter                                 3/4 Cup semi-sweet chocolate chips
1 Cup sugar                                  3 Tablespoons water                    


Directions:
Line a 9x13x2 pan with aluminum foil, extend over edges.

Sprinkle with 1/2 Cup chopped nuts.

Butter sides of a heavy 2 quart saucepan. In saucepan melt butter over low heat. Add sugar, corn syrup, and 3 Tablespoons water. Cook and stir over medium heat to boiling.

Clip candy thermometer to pan, cook and stir over medium heat to 290 degrees, soft crack stage (about 15 minutes). WATCH CAREFULLY after 280 degrees to prevent scorching.

Remove saucepan from heat, and remove thermometer. Pour mixture into prepared pan and spread out evenly. Let stand 5 minutes. Sprinkle with chocolate chips. Let stand 1 to 2 minutes, when softened spread chocolate over mixture. Sprinkle with remaining nuts.

Chill till firm. Lift candy out of pan with foil and break into pieces.