Toffee Walnut Butter Crunch

Ooooh...this is the stuff that the gourmet food stores sell for mega bucks.  Crunchy, buttery walnut toffee coated in chocolate and dusted with walnuts.  It’s a food group all by itself! And, it's easier to make than it looks. 

Butter sides of a pan and over medium-high heat, melt butter.  Add sugar, light cane syrup and water.  Cook over medium-high heat, stirring frequently until mixture reaches 290 ºF.  Remove candy thermometer, remove pan from heat and add chopped nuts.

Pour mixture into a foil lined pan and sprinkle with chocolate chips.  After 5 minutes, spread chocolate over candy and sprinkle with smaller chopped nuts.  Gently press nuts into chocolate.  When chocolate has hardened, break into pieces.

See?  Told you it was easy!

 

Toffee Walnut Butter Crunch

1     cup butter (2 sticks), salted*

1     cup granulated sugar

1     Tbls. light cane syrup

3     Tbls. water

1/2  cup walnuts, toasted and coarsely chopped (almonds or pecans are good substitutions)

1/2  cup walnuts, toasted and finely chopped (almonds or pecans are good substitutions)

1     cup semi-sweet chocolate chips

Foil line a 9"x13" baking pan or cookie sheet as least as large as 9”x13”.

Butter the sides of a 2-quart saucepan with one of the sticks of butter.  Melt both sticks over medium heat in the pan; add sugar, corn syrup and water and bring to a boil over medium-high heat until mixture boils.  Clip a candy thermometer to the side of the pan and be mindful that it will take the candy about 15 minutes to reach 290º F.  Cook, stirring frequently to prevent scorching; heat may need to be reduced slightly to prevent scorching.  Watch carefully, particularly after the temperature reaches 280º F. When candy reaches 290º F (soft crack stage), remove candy thermometer, then remove the saucepan from heat, pour in coarsely chopped nuts and pour candy mixture into prepared pan.  The candy may need a little help spreading; work quickly as candy hardens fast.

Sprinkle the top of the candy with chocolate chips.  In about 5 minutes (chips will be shiny), smooth chocolate with an off-set spatula to cover the candy surface.  Sprinkle with finely chopped nuts and gently press nuts into chocolate.  When chocolate hardens, break into pieces.  Store airtight.

To easily clean saucepan, fill pan halfway with water and heat on stove to boil, stirring gently to loosen hard bits.

* If using unsalted butter, add 1/2 tsp. salt.

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