Toffee Butter Crunch

I got a new candy thermometer for Christmas and I decided to finally put it to some good use.  I found this recipe in my BHG (Better Homes and Garden) cookbook under the candy section and decided to give it a try.  I thought this recipe worked out well and tasted just like a Skor chocolate bar.  It had great toffee flavor with just the right amount of sweetness from the chocolate and perfect crunch texture. It would also taste great with nuts on top but I didn't have any on hand but feel free to add some toasted pecans or almonds to it.  My girlfriends having an Oscar party on sunday so I've stored these in the fridge and will bring them over for us to snack on during the awards.  I'm posted the original recipe below although I halved my version and put it in an 8in pan instead but it worked out as well.

Toffee Butter Crunch

1 Cup butter
1 Cup granulated sugar
3 Tbsp water
1 Tbsp light-colored corn syrup
1 Cup semisweet chocolate chips
1/2 Cup finely chopped nuts

1) Line a 15*10*1 in pan with tin foil, extending over edges
2) Grease a 2-quart heavy saucepan (I sprayed it with PAM and it worked fine) and melt butter on low heat
3) Add sugar, water, and corn syrup to butter and increase heat to medium-high, continue to stir
4) Once mixture starts to boil, reduce heat to medium and clip on a candy thermometer to saucepan
5) Keep mixture boiling at a rapid steady pace, stirring frequently, until mixture reaches 290F, soft-crack stage (about 15min)
6) Remove from heat and remove candy thermometer and pour into prepared pan, spreading evenly before mixture hardens
7) Let mixture sit for 2min then sprinkle with chocolate and let melt for 2min
8) Once melted spread chocolate evenly over butter mixture and sprinkle with desired nuts
9) Place mixture in fridge to set (about 20min) then cut or break into pieces and enjoy

Candy can be stored in fridge, tightly covered, for up to 3 weeks