Publisher Photo
Publisher Photo
Maybe it's the extra butter that makes this lip-smacking crunch so delectable. It takes a long time to make, but my family and friends insist it's worth every minute!
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + cooling

Ingredients

  • 1-1/2 teaspoons plus 2 cups butter, divided
  • 2 cups sugar
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 2 cups coarsely chopped walnuts
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup finely chopped walnuts

Directions

Grease a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Cube remaining butter; add to sugar mixture. Cook until a candy thermometer reads 300° (hard-crack stage). Stir in walnuts. Immediately spread into prepared pan. Cool.
In a microwave, melt chocolate chips; stir until smooth. Drizzle or spread over candy. Sprinkle with finely chopped walnuts. Break into pieces. Yield: About 2-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Walnut Butter Crunch in Country Woman Christmas Annual 2005, p48

Nutritional Facts

2 ounce-weight: 381 calories, 30g fat (14g saturated fat), 50mg cholesterol, 192mg sodium, 29g carbohydrate (25g sugars, 1g fiber), 4g protein.

  • 1-1/2 teaspoons plus 2 cups butter, divided
  • 2 cups sugar
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 2 cups coarsely chopped walnuts
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup finely chopped walnuts
  1. Grease a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring constantly. Cube remaining butter; add to sugar mixture. Cook until a candy thermometer reads 300° (hard-crack stage). Stir in walnuts. Immediately spread into prepared pan. Cool.
  2. In a microwave, melt chocolate chips; stir until smooth. Drizzle or spread over candy. Sprinkle with finely chopped walnuts. Break into pieces. Yield: About 2-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Walnut Butter Crunch in Country Woman Christmas Annual 2005, p48

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