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Buttercrunch




Source of Recipe


Internet


List of Ingredients




1 pound unsalted butter
2 cups sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 cup chopped walnuts
8 ounces bittersweet chocolate, chopped


Line a 13-by-8-inch baking sheet, preferably with a 1-inch rim, with parchment paper.

Combine the butter, sugar, corn syrup and vanilla in a heavy-bottomed 4-quart saucepan. Place over medium to high heat and heat, stirring with a long-handled wooden spoon, until the mixture comes to a boil and reaches 300 degrees on a candy thermometer.

Remove the pan from the heat and stir in half of the chopped walnuts. Immediately pour the mixture onto the parchment-lined sheet and spread to the corners and edges with a metal spatula.

Let mixture cool for 10 minutes. Blot with a paper towel to remove any excess butter that may have risen to the surface. Let cool completely.

Melt the chocolate in a stainless steel or other heatproof bowl over (not touching) hot water and temper it if you prefer. Spread the chocolate over the cooled toffee and sprinkle with the remaining nuts. Let cool until firm, then break into pieces. Store the pieces between sheets of waxed paper in a tightly closed tin in a cool place (not the refrigerator) for up to 2 weeks. Makes about 2 1/2 pounds.



Recipe