Holiday Buttercrunch
Servings Prep Time
24pieces 10minutes
Cook Time Passive Time
10-15minutes 1hour
Servings Prep Time
24pieces 10minutes
Cook Time Passive Time
10-15minutes 1hour
Ingredients
Instructions
  1. In a large, deep heavy-bottom saucepan, melt the butter.
  2. Stir in the salt, sugar, water, and corn syrup, and bring the mixture to a boil. Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it's ready, about 10 to 12 minutes. Pay attention; too long on the heat, and the syrup will burn.
  3. While the sugar mixture is gently bubbling, spread half of the toasted nuts (1 cup), in a fairly closely packed, even single layer, on a lightly greased baking sheet or 1/2 sheet pan.
  4. Top with half the chocolate chips (1 1/3 cups).
  5. When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate (1 1/3 cups).
  6. Wait several minutes for the chips to melt, then gently, using the back of a spatula, spread the chocolate evenly and top with the remaining toasted nuts (1 cup).
  7. Allow to cool at room temperature and the chocolate will harden. When cool, break it into uneven chunks.
  8. Store cooled candy tightly wrapped; it'll stay fresh for a couple of weeks at room temperature. Freeze for longer storage.