Butter Crunch - Vintage Recipe Thursday

I was one of those kids that ate waaaaaaaaaaay too much candy on Halloween even though I knew it would give me a tummy ache, every.single.year. Who am I kidding - I still eat way too much candy in one sitting, until my tummy hurts. My recent allergy crap has left my store-bought candy selection pretty slim, as good as those 70% super dark bars from Trader Joe's are. Sometimes, you just need more than just chocolate.

Like butter, coated in chocolate. Mmmmmmmmm!

This weeks recipe is another from "Favorite Recipes of Home Economic Teachers: Desserts Edition" from 1963. It isn't hard to make, and it tastes like Skor candy bars, YUM - I think it would be great broken up as a cheesecake topping, too - don't you?

Butter Crunch (1lb)
submitted by: Mrs. Wanda Brian from Brock HS in Weatherford, TX

1 C. butter
1 C. sugar
2 Tbsp water
1 Tbsp light corn syrup
3/4 C. nut meats, chopped fine (I omitted these)
4 oz. semi-sweet chocolate

Melt butter in a 2-quart saucepan over low heat. Remove from heat, add the sugar. With a woodenn spoon, stir the mixture until it is well blended. Return to low heat, stir rapidly until thoroughly mixed and begins to bubble. Add water and corn syrup, mix well. Keep heat low, stirring frequently, until candy thermometer registers 290˚F (brittle stage, 15 to 20 minutes) and remove from heat at once.

Sprinkle nuts over surface and quickly mix in. Pour out on lightly greased cookie sheet. With spatula, spread to 1/4" thick. Cool to room temperature. Partially melt 2 oz of chocolate over boiling water. Remove from water and stir until completely melted. Spread evenly over crunch. Set aside until firm, then turn over, melt remaining chocolate, and spread other side. When firm, break into pieces. Store in a tightly covered container in a cool place. (Ours is in the freezer.)

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