My Candy Making Tip Section. Chocolate Butter Crunch 1 cup butter 1 cup granulated sugar 2 tablespoons water 1 tablespoon light corn syrup6 ounces semi-sweet chocolate chips 1. Butter a 10 x 15 inch jelly roll pan. Set aside. 2. Melt the butter in a large heavy saucepan over LOW heat. 3. Add the sugar, water, and corn syrup. Heat to boiling over MEDIUM heat, stirring constantly. Wash down sides of pan frequently with a pastry brush dipped in hot water to remove sugar crystals. Add a candy thermometer. 4. Cook over MEDIUM heat, stirring constantly, to 284 degrees F (soft crack stage). Remove from heat. 5. Stir in the nuts. Pour candy mixture onto prepared pan. Spread to 1/4 inch thickness. Cool. 6. Melt chocolate chips. Spread half the chocolate over the crunch. Allow to set. 7. When firm, turn crunch over and spread with the remaining chocolate. Allow to set. 8. Break into pieces. Store in an airtight container in a cool place.