Candy Recipes

Butter Crunch

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  • 1 cup butter
  • 1 cup granulated sugar
  • 1 tablespoon water
  • 2 tablespoons corn syrup
  • 1 1/2 pounds chocolate chips
  • 2 1/2 pounds walnuts, finely chopped


  1. Line a baking sheet with heavy duty foil and butter lightly. (Release Reynolds Wrap works great, but still butter it.)
  2. Melt the chocolate in a double boiler, keeping warm until needed. (You won't have time if you wait until candy is done.)
  3. Melt the butter in a heavy saucepan. Add the sugar slowly and stir until dissolved.
  4. Add water and corn syrup, cover and continue cooking until mixture begins to boil. Remove cover and cook, WITHOUT stirring, to hard crack stage (290 degrees F). Will be caramel-colored.
  5. Pour candy immediately into the buttered foil-lined pan. Let cool only a couple of minutes. ( If cooled too much, you won't be able to turn it over without breaking.)
  6. Spread half of the chocolate over the candy mixture. Top with 1/2 of the nuts, pressing into the chocolate.
  7. Place a piece of foil over the top of the candy. Carefully remove the pan and place it upside down on top of the candy. Now is the tricky part. Carefully flip the pan and the candy it over to the uncovered side. Remove the foil and spread the rest of the chocolate over the candy and top with nuts.
  8. Refrigerate until set. Break apart into bite-size pieces.


Shared with by Mary B., Michigan

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