Butter Crunch

(An economical toffee made w/both butter and margarine)

1 c. chopped pecans or walnut
3 T. water
½ c. butter
1 c. sugar
½ c. margarine
½ c. sweet or milk chocolate, if desired

Line an 8 or 9 inch square pan w/foil; cover with chopped nuts.  In a heavy two-quart saucepan, combine butter, margarine, water and sugar.  Place over medium-high to high heat and stir constantly with a wooden spoon – mixture will foam.  Cook, stirring constantly, until mixture becomes a light tan color; do not let it get brown.  Remove from heat & pour over nuts.  Use back of wooden spoon to spread mixture smoothly over nuts.  Cool at room temperature one hour; melt chocolate and spread over toffee if desired.

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