BRITTLE BUTTER CRUNCH

1/2 cup butter
1/2 cup sugar
3 tablespoons brown sugar
1 tablespoon light corn syrup
1 tablespoon water
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 pound chocolate, melted (for dipping)
chopped nuts (optional for topping)

Melt butter in 2-quart heavy saucepan; add sugars, corn syrup and water. Bring to boil, stirring constantly, and cook to soft crack stage (290 degrees F).

Remove from heat; stir in baking soda and vanilla. Pour into buttered 8-inch square pan. Allow to set 3 minutes.

Mark the candy with a knife into 36 squares; when cool and firm, cut.

When pieces are brittle, dip in melted chocolate. Top these with nuts, if you wish, after you dip them.

Makes 36 servings
Source: Farm Journal: Homemade Candy, 1970