This is a butter crunch recipe, like a Heath bar. You can spread it with chocolate or not, but this candy is crunchy, buttery, and sweet!
1½ cup good unsalted butter (3 sticks, plus extra for pan)
2 cup sugar
¼ cup water
3 Tbsp light corn syrup
12 oz chocolate (optional, milk or dark)
Butter an 11 x 17 cookie sheet (or aluminum foil on a heat-safe surface).
Melt butter over medium heat in a heavy pan.
Add sugar, water, and corn syrup. Stir until completely dissolved, and then stop stirring!
Bring to a boil and cook (without stirring!) until the hard crack stage, 300F on a candy thermometer. (If you drizzle some syrup into a glass of water, it would form a hard thread that breaks instead of bending-that’s hard crack.)
If you want chocolate, sprinkle the chips or small pieces on the candy, and then spread with a pastry brush when the chocolate is melted.
Break it up into pieces when it’s cool. Store at room temp for up to 2 weeks (if it lasts that long!).