Catholic Recipe: Walnut Butter Crunch
Thsi is a double layered dessert, the bottom layer a walnut brittle or crunch, with a top layer of chocolate with walnuts. Delicious.
DIRECTIONS
Melt butter or margarine over low heat in 2-quart saucepan. Add sugar; stir constantly until sugar is melted. Add water and corn syrup. Continue cooking over low heat until syrup, dropped in very cold water, becomes brittle or candy thermometer reaches 290°. Remove from heat; stir in coarsely chopped walnuts. Spread in a greased jelly roll pan, 15 x 10 x 1 inches. Cool until hardened. Melt chocolate over hot (not boiling) water; spread on Crunch. Sprinkle with finely chopped walnuts. Break into pieces. Makes 1-1/3 pounds.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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