Butter Crunch Toffee

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  • 1 pound butter
  • 2 cups granulated sugar
  • 1/4 cup water
  • 2 tablespoons white syrup


  • 1 (6 ounce) bag milk chocolate chips, melted
  • 1/4 cup finely chopped nuts


  1. In a 2-quart saucepan, melt butter and sugar.
  2. Add water and syrup. Cook over low heat to 300 degrees F (crack stage).
  3. Pour into jellyroll pan.
  4. Cool.
  5. Spread with frosting and break into pieces.

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