Butter Crunch (or Toffee)

Ingredients

1 lb.	butter (butter best but oleo can be used)
2 C	sugar
1 T	corn syrup
1/4 t	salt
1 C	coarsely shopped nuts (any kind)

Preparation

One thing that often causes trouble is separation of sugar and butter.  Therefore, a HEAVY CAST IRON DUTCH OVEN or same type of FRYING PAN will do nicely. The trick in keeping sugar and butter together, is in keeping the vessal in which you are cooking, HOT all over throughout the cooking period.  The mixture must be stirred constantly Preparations:

1. Melt butter in heavy pan, then add sugar and stir until the mixture boils.
2. Add corn syrup and stir constantly, over medium to high flame.
3. Cook to 296 degrees and then add salt and coarsely chopped nuts, be sure and stir the nuts in gently.
4. Pour on well buttered surface (marble or Formica top or cookie sheet).
5. Spread candy as thin as possible with back of stirring spoon and buttered scraper.
6. The mixture will set immediately.
7. Wipe off excess butter.
   
8. Score in pieces IMMEDIATELY; so it can be dipped in chocolate coating or coat top of candy with coating and when it is cool break into bits.

See:  Candy Coating Instructions