3 c  Pecans; finely chopped
-3/4 lb
1/2 lb Butter; unsalted, grade AA
-Land O Lakes
1 c  Granlated sugar
1/4 c  Water
1 tb Light corn syrup
Salt; pinch
10 oz Milk chocolate bars
8 oz Bakers Germans Dark Sweet
-chocolate

Preheat oven to 300. This recipe requires a candy thermometer. Although
somewhat expensive to make, butter crunch goes far, and can be used for a
large number of gifts. It keeps and travels well, and can be made up to two
months in advance. Line large pan (such as 15 x 10 x 1 1/2-inch jelly roll
pan) with aluminum Foil. Set aside. Divide pecans between two small baking
pans (such as 9-inch cake pans), evenly spreading 1 1/2 cups in each. Bake
until golden (about 15 minutes). Turn off oven, but leave pans inside to
keep nuts warm. Put butter in heavy 2-quart saucepan. Cook over low heat
until melted. Stir in sugar, water, and corn syrup. Increase flame to
medium-high. Cook, stirring constantly with wooden spoon, until sugar has
dissolved and mixture comes to a boil (4 – 5 minutes). Insert candy
thermometer. Continue boiling at moderate,s teady rate, stirring almost
constantly, until thermometer reaches 300 degrees F. (hard crack stage).
(Total cooking time will be approximately 20 minutes.) IMMEDIATELY turn off
flame under pot. QUICKLY stir in salt and 1 1/2 cups (contents of one pan)
pecans. Pour into foil-lined pan, using wooden spoon to spread mixture to
edges. In top of double boiler (over simmering water), melt chocolate. Turn
off flame. Quickly spread one-half of the melted chocolate over the cooled
toffee. Evenly sprinkle with one-half of the remaining pecans. Pat down
with spatula. Cover pan with waxed paper. Top with inverted cookie sheet.
Carefully invert. Peel off foil. Spread toffee with remaining melted
chocolate. Sprinkle with remaining nuts. Pat down with spatula. Refrigerate
until firm. Break into bite-sized pieces. Store in airtight container. (It
will remain fresh for at least two months.)