Recipe 1377 - Butter Crunch Candy
Recipe 1377 - Butter Crunch Candy
(by Shirley McNevich)
4 sticks butter
2 cups white sugar
1/4 cup water
2 TBSP Kayro corn syrup
2 cups Diamond walnuts (cut into large pieces--NOT chopped)
1 - 8oz. Hershey's milk chocolate bar
1/2 cup finely chopped pecans
Grate the whole unwrapped chocolate bar using a grater--set aside. In
a saucepan over low heat add butter--melt and stir. Add white sugar,
water and corn syrup--cook and stir constantly and cook to hard crack
stage (300-310 degrees). Remove saucepan from heat and add large
walnut pieces--stir. If it gets oily on top when you add the walnuts,
return saucepan to heat and cook to hard crack stage again. Pour the
mixture on to a greased 10 x 15 pan (one with a lip) and smooth it out
with the back of a spoon. Sprinkle the grated chocolate evenly over
the whole top of the candy and spread it with the back of a spoon.
Sprinkle the chopped pecans evenly over the top of the melting
chocolate and gently pat the chopped pecans down into the chocolate
with the back of a spoon. Cool completely, then use the handle of a
table knife to crack the candy into pieces.
Continue to:
Other Recipes:
- 1352 - Pecan Cracker Pie
- 1482 - Next Day Casserole
- 1356 - Berry Cheesecake
- 1301 - Peach Dump Cake
- 1391 - Crockpot Cranberry Chicken
- 1415 - Frozen Waldorf Salad
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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