Easy Holiday Candy: Toffee Butter Crunch

I make this every year because it is easy, well-liked, and can be boxed and given as a gift.  Plus, you can keep this in the fridge for up to 3 weeks!  Let the kids spread the chocolate and sprinkle the nuts!  It's like Almond (or Pecan) Roca at a fraction of the price!  ENJOY!

Prep: 15 minutes
Cook: 20 minutes
Chill: 20 minutes
Makes About 1 1/2 pounds (48 servings)

1 cup butter
1 cup sugar
3 tbsp water
1 tbsp light-colored corn syrup
1 cup semi-sweet chocolate pieces
1/2 cup finely chopped pecans or almonds, toasted (optional)

1. Line a 15 x 10 x 1 inch baing pan with foil, extending foil over the edges of pan; set pan aside.

2. Butter the sides of a 2 quart heavy saucepan.  In saucepan melt butter; add sugar, water, and corn syrup.  Cook and stor over medium-high heat until mixture boils.  Clip a candy thermometer to the side of the pan.  Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).  Adjust heat as necessary to maintain a steady boil.  Watch carefully after 280°F to prevent scorching.  Remove saucepan from heat; remove thermometer.  Pour candy into the prepared pan, spreading quickly.

3.  Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces.  Let stand 1 to 2 minutes.  When chocolate has softened, spread over candy.  Sprinkle with nuts.  Chill about 20 minutes or until firm.  When firm, use foil to lift it out of the pan; break into pieces.  Store tightly covered in the refrigerator for up to 3 weeks.

Nutrition Facts Per Serving (as shown with nuts)
78 Cal, 6g Fat (3g Sat Fat), 11mg Chol, 42mg Sod, 6g Carb, 1g Fiber, 0g Prot

Contains 3% Vitamin A (as shown with nuts)

Exchanges: 1/2 Other Carb, 1 Fat