Butter Crunch (Easter Candy)

Makes 1 cookie sheet

Ideas

• Put the nuts inside the caramel
• Use a better Chocolate
• Use less chocolate, maybe only one side

Ingredient

• 1 lbs. Hershey Chocolate
• 1 lbs. butter
• 2 cups white sugar
• 6-8 oz. chopped nuts
• 2 teaspoons of vanilla

Directions

1. Shave chocolate or use food processor.
2. Should be small chunk or flake that will melt easily
3. Helps is chocolate is frozen before hand
4. Chop nuts
5. Line a buttered cookie sheet with half the nuts followed by half the chocolate
6. Best to have this stage done before continuing
7. Cook & stir butter and sugar together until it reaches 300°F (hard crack).
8. Hard crack: Caramel dripped into cold water should hard.
9. Don't swipe the butter on the edge of the pot above the caramel as it cooks. This was suggested by Jean Smerklo, but Liz Livecchi doesn't worry about it.
10. Remove from heat and add vanilla
11. Quickly pour over the nut & chocolate base
12. Top with remaining chocolate and then nuts. (The chocolate should melt)
13. Refrigerate till hardened. Break into pieces and enjoy!

Pictures

Notes

• Originally from Jean Smerklo
• Easter Candy Recipe