FANTASTIC BUTTER CRUNCH

1 cup butter
1 cup sugar
2 tbsp water
1 tbsp light corn syrup
1/4 cup finely chopped pecans
1/2 cup semi-sweet chocolate chips

Melt butter in a saucepan over low heat; add sugar, stirring well. Bring mixture to a boil, stirring constantly.

Stir in water and corn syrup; cook over medium heat, stirring constantly until mixture reaches soft crack stage (290 degrees).

Remove from heat and stir in pecans.

Pour candy mixture into a buttered 15x10 inch jellyroll pan, spreading to 1/4-inch thickness (do not spread to the edge of the pan). Cool completely.

Place chocolate chips in the top of a double boiler; bring the water to a boil. Reduce heat to low; cook until the chocolate melts. Spread the melted chocolate over candy layer. Chill candy until the chocolate is set.

Break candy into pieces, and store in refrigerator in an airtight container.

Yields 1 pound