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Butter Crunch

List of Ingredients




Makes about 42 pieces.

2 cups (4 sticks) unsalted butter

2 cups sugar

1/4 cup water

2 tablespoons light corn syrup

2 1/2 cups walnuts, toasted, coarsely chopped, divided (see note)

8 ounces semisweet chocolate chips

Melt butter in heavy saucepan over low heat. Add sugar; stir until dissolved, about 15 minutes. Add water and corn syrup. Cook until mixture reaches 290 degrees (soft crack stage) on candy thermometer, about 1 1/2 hours to 1 hour 45 minutes. Remove from heat; stir in 2 cups walnuts; pour into greased jellyroll pan. Let stand until firm.

Melt chocolate in top of double boiler; spread evenly over candy. Sprinkle with remaining 1/2 cup nuts. Let stand until firm. Break into pieces.

Note: Toast nuts in 350-degree oven until lightly browned, 5 to 10 minutes.


Recipe