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Double Butter Crunch
Makes about 1 1/2 pounds
2 cups sugar
1/2 cup water
1 teaspoon salt
1 cup butter (no substitutions)
1 cup chopped pecans
12-ounce bag chocolate chips
Mix the sugar, water, salt and butter in a heavy saucepan over medium-high heat until butter is melted. After butter is melted, cook to 285 degrees without stirring. Remove from heat, stir in the nuts and immediately pour onto a large, greased cookie sheet. Sprinkle the chocolate chips over the hot butter mixture. Wait until chips start to melt (1 to 3 minutes) and spread the chocolate evenly over the mixture. Cool completely and break into pieces.
