Toffee Butter Crunch

• 1 cup Butter
• 1 cup Sugar
• 3 Tbsp Light-colored Corn Syrup
• 1 cup Semisweet Chocolate Pieces
• 1/2 cup Finely Chopped Pecans (or Almonds, toasted)

1. Line a 15x10x1-inch baking pan with foil, extending foil over 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 stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 290u0b0F, soft-crack stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Watch carefully after 280u0b0F 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.
4. 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.
5. When firm, use foil to lift candy out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 1 1/2 pounds.

butter, sugar, lightcolored corn syrup, pecans

Taken from www.yummly.com/recipe/Toffee-Butter-Crunch-1743387 (may not work)