Toffee Butter Crunch

Ingredients: 1/2 cup coursely chopped toasted almonds or pecans 1 cup butter (2 sticks) 1 cup sugar 1 tablespoon light corn syrup 3/4 cup semisweet chocolate pieces 1 teaspoon shortening 1/2 cup coursely chopped toasted almonds or pecans

Directions: Line a 13x9x2 inch pan with foil, extending over the edge. Sprinkle the 1/2 cup nuts in the pan. In a saucepan melt butter, making sure to coat the sides of the pan. Add sugar, corn syrup and the 3 tablespoons water and stir constantly over a medium-high heat to boiling. Clip on a candy thermometer and continue to cook and stir over a medium heat until the thermometer reads 290°F, soft crack stage, about 15 minutes. Watch carefully after 280°F to prevent scorching. Remove from heat and remove thermometer. Pour mixture into the pan and let cool for 6-7 minutes. In a saucepan, melt the 3/4 cup chocolate pieces with 1 teaspoon shortening. Drizzle over the toffee layer spreading to the edges of the pan. Then sprinkle with the remaining nuts. Chill until firm. Lift out of the pan with foil and break into pieces. Store tightly covered. Yeild: 1 1/2 pounds, about 48 servings Approximately 76 calories and 6 grams of fat per serving

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