BUTTER CRUNCH TOFFEE
1 cup sugar
2 sticks butter
1 tbsp. water
1 tbsp. white Karo syrup
2 cups Hershey’s milk chocolate morsels
1 cup (+/-) chopped walnuts
Place first four ingredients in heavy saucepan. Cook over medium high heat, stirring constantly until the butter is melted. Continue stirring and allow mixture to come to a boil and cook until it becomes a dark amber color (candy thermometer should read 285 degrees). Note: you do not want the mixture to smoke.
Pour immediately into buttered 13″ x 9″ pan. Quickly sprinkle chocolate morsels evenly over top, and spread when melted. Mash the chopped nuts into the melted chocolate and allow to cool completely. Break into pieces and store in an airtight container.
Just a quick word of caution. Since the toffee mixture is exceptionally hot, do not give in to the temptation to lick the spoon. If you do, you could cause serious injury to your tongue and find yourself sucking on ice cubes for the next 12 hours.
Don’t ask me how I know.