I usually make this candy each Christmas…. I am still making it, shame on me. It is just too irresistible and easy to make. I’ll share the recipe below.
Toffee Butter Crunch
Melt 2 sticks of butter, add 1 cup of sugar, 1 tablespoon of corn syrup and 3 tablespoons of water. Bring to a 250 degrees on a candy thermometer and while stirring, turn the gas down a little so as not to scorch it. From here you can bring the temperature up slowly to 280 for hard crack candy or around 265 as I did here as I wanted something a little softer this time. Be careful, it can burn quickly after 250 degrees. Let cook for 10 minutes or so and keep stirring. When it’s done, pour into a 9 x 13 pan over 1 cup of chopped walnuts or pecans, let sit for 5 minutes and then pour 1 cup of Ghiradelli chocolate chips (these are the best) on top of candy. Let melt and spread. I put mine in the freezer for a while because I just want to eat it as soon as possible. : )