Milk chocolate Buttercrunch
I want to make this for Christmas,I always have baskets of candies for the holidays,homemade and store-bought,so I thought this would be a great addition. Reminds me of a Heath bar,which I love!
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- 1 c (2 sticks,butter**
- 1 c sugar
- 1 t. light corn syrup
- 2 c (8 ounces) diced pecans or slivered almonds,toasted
- 1 pound milk chocolate,finely chopped (chocolate chips are an easy solution here;you'll need about 2 2/3 c)
- **if using unsalted butter ,add 1/2 t.salt
While the sugar mixture is gently bubbling, spread half of the nuts, in a fairly closely packed, even single layer, on a lightly greased baking sheet (a half sheet pan works well here). Top with half the chocolate. When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts. Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer to spread the chocolate around evenly.
While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool, break it into uneven chunks.