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    BUTTER CRUNCH (HEATH BAR)


    Source of Recipe


    ???

    Recipe Introduction


    Here is my recipe for Butter Crunch. Many people have said it is better
    than the Heath bars. I have been making this for about 30 years. ~ Mary
    B., Michigan

    List of Ingredients




    1 cup butter
    1 cup granulated sugar
    1 tablespoon water
    2 tablespoons corn syrup
    1 1/2 pounds chocolate chips
    2 1/2 pounds walnuts, finely chopped

    Recipe



    Line a baking sheet with heavy duty foil and butter lightly. (Release
    Reynolds Wrap works great, but still butter it.)
    Melt the chocolate in a double boiler, keeping warm until needed. (You
    won't have time if you wait until candy is done.)
    Melt the butter in a heavy saucepan. Add the sugar slowly and stir
    until
    dissolved.
    Add water and corn syrup, cover and continue cooking until mixture
    begins to boil, remove cover and cook, WITHOUT stirring, to hard crack
    stage (290 degrees F). Will be caramel-colored.
    Pour candy immediately into the buttered foil lined pan. Let cool only
    a
    couple of minutes. (If cooled too much, you won't be able to turn it
    over without breaking.)
    Spread half of the chocolate over the candy mixture. Top with 1/2 of
    the
    nuts, pressing into the chocolate.
    Place a piece of foil over the top of the candy. Carefully remove the
    pan and place it upside down on top of the candy. Now is the tricky
    part. Carefully flip the pan and the candy it over to the uncovered
    side. Remove the foil and spread the rest of the chocolate over the
    candy and top with nuts.
    Refrigerate until set. Break apart into bite size pieces.
 

 

 

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