Recipe - Toffee Butter Crunch

1 cup Butter
1 cup Sugar
3 tablespoon Water
1 tablespoon Corn syrup
One half cup Pecans;coarsely chopped
Three fourths cup Chocolate chips;semisweet
One half cup Pecans;finely chopped

Butter the sides of a heavy 2 quart saucepan. In it melt the 1 cup
butter. Add sugar, water, and corn syrup. Cook over medium heat to 300
degrees, stirring frequently (mixture should boil gently over entire
surface). Watch carefully after 280 degrees. Remove from heat. Quickly
stir in the One half cup coarsely chopped nuts. Immediately turn into a buttered
13x9x2inch pan. Wait for 2 to 3 minutes for toffee surface to firm, then
sprinkle with the One half cup finely chopped nuts. Chill till chocolate is
firm, break into pieces. Makes about 1 One half pound. Note: We have found that
it is good to use a straight sided heavy bottomed pan with a 1 One half to 2
inch wooden spatula with sharp flat edge and to use a flexible metal pan to
pour the mixture into for easy removal when cooled. Toasted chopped almonds
can be used for pecans. Do not use margarine as a sub. for butter. Stir
constantly after 280 degrees, scraping bottom of the pan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini