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Homemade Buttercrunch Candy

SUBMITTED BY: JUBUGG

"Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family."

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Original recipe yield 1 pound

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USMETRIC

Butter a baking sheet, and set aside.
Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and the corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
Remove from heat, and quickly stir in coarse nuts. Spread on to prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top. Top with nuts. Refrigerate until firm. Break into small pieces to serve.

Reviewed on Dec. 29, 2006 by rainydaze

substitue brown sugar for a more caramel taste. I used butter and wouldn't even think of using... MORE

Reviewed on Jan. 1, 2006 by Lorio

Cheap and easy to make. Great for gift giving. I did change the temperature to 290 degree f... MORE

Reviewed on Dec. 18, 2006 by AlpineMt.Momma

This candy is great! It tastes just as good or even better than an expensive one my... MORE

Reviewed on Dec. 10, 2006 by SuzanneR

I don't know if I am oversensitive to after tastes in vegetable oil products, or what...but... MORE

Reviewed on Dec. 19, 2005 by DARLENE410

Well Julie, this is an absolutely fabulous recipe. We love it. I made a batch to add to some... MORE

Reviewed on Dec. 16, 2005 by MEGYEAH

I used Splenda and it did not work out at all. With real sugar, its a great treat! MORE

Reviewed on Dec. 23, 2003 by Amy

This was easy to make and it tastes great. I used semi-sweet chips because it is what I have... MORE

Reviewed on Nov. 25, 2007 by Shelly

If you like the rich taste of toffee and chocolate, you'll love this. The only changes I made... MORE