Pecan butter crunch - (heath bar)

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: PECAN BUTTER CRUNCH - (HEATH BAR)
  Categories: Candies
       Yield: 1 Servings
  
            -V.SAUER [Virginia]
       3 c  Pecans; finely chopped
            -3/4 lb
     1/2 lb Butter; unsalted, grade AA
            -Land 'O Lakes
       1 c  Granlated sugar
     1/4 c  Water
       1 tb Light corn syrup
            Salt; pinch
      10 oz Milk chocolate bars
       8 oz Bakers German's Dark Sweet
            -chocolate
  
   *  Although this will be delicious with the above readily-available brands
   of chocolate, it will be even better with Lindt, Tobler, Callebaut,
   Valhrona, et cetera.
   
    PROCEDURE:
   
    Preheat oven to 300 degrees F.
   
    N. B.  This recipe requires a candy thermometer. Although somewhat
   expensive to make, butter crunch goes far, and can be used for a large
   number of gifts. It keeps and travels well, and can be made up to two
   months in advance.
   
   Line large pan (such as 15 x 10 x 1 1/2-inch jelly roll pan) with aluminum
   Foil.  Set aside.
   
   Divide pecans between two small baking pans (such as 9-inch cake pans),
   evenly spreading 1 1/2 cups in each.
   
   Bake until golden (about 15 minutes). Turn off oven, but leave pans inside
   to keep nuts warm.
   
   Put butter in heavy 2-quart saucepan. Cook over low heat until melted.
   
   Stir in sugar, water, and corn syrup. Increase flame to medium-high. Cook,
   stirring constantly with wooden spoon, until sugar has dissolved and
   mixture comes to a boil (4 - 5 minutes).
   
   Insert candy thermometer. Continue boiling at moderate,s teady rate,
   stirring almost constantly, until thermometer reaches 300 degrees F. (hard
   crack stage). (Total cooking time will be approximately 20 minutes.)
   
   IMMEDIATELY turn off flame under pot. QUICKLY stir in salt and 1 1/2 cups
   (contents of one pan) pecans. Pour into foil-lined pan, using wooden spoon
   to spread mixture to edges.
   
   In top of double boiler (over simmering water), melt chocolate.
   
   Turn off flame. Quickly spread one-half of the melted chocolate over the
   cooled toffee. Evenly sprinkle with one-half of the remaining pecans. Pat
   down with spatula.
   
   Cover pan with waxed paper. Top with inverted cookie sheet. Carefully
   invert. Peel off foil. Spread toffee with remaining melted chocolate.
   Sprinkle with remaining nuts. Pat down with spatula.
   
   Refrigerate until firm.
   
   Break into bite-sized pieces.
   
   Store in airtight container. (It will remain fresh for at least two
   months.)
   
   Everyone I know is crazy about this candy, so I hope that you will enjoy
   it. It has evolved over the years, long before this type of candy was
   common. The original directions said only "cook until smoking". Uncertain
   of my ability to distinguish between smoking and burning, I worked it out
   to degrees on a candy thermometer .
  
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