#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.