My great-aunt Glady's Butter Crunch

I was looking for this for a long time. I am so glad that my Mother found it.

Butter Crunch

1 cup chopped pecans or walnuts
1/2 cup butter
1/2 cup Margarine plus 3 tablespoons of water
1 cup sugar
1/2 semi sweet, milk chocolate chips, or dark chocolate chips (optional)

1. Line an 8 inch square baking pan with foil.
2. Butter or spray lightly.
3. Cover bottom with nuts and set a side

In a heavy 2 quart saucepan or a 12 inch electric skillet combine butter, margarine, water and sugar. Place over high heat and stir constantly with a wooden spoon. The mixture will foam. Cook stirring constantly, until mixture becomes a light tan color. Do not let the mixture get brown! = come to a boil, then stir for 7 minutes.

• Remove from heat and poor over the nuts in your 8 inch square baking pan. Spread mixture evenly over nuts. Cool at room temperature for 24 hours then brake into pieces.
• If you choose to use chocolate chips. While the mixture is hot spread the chocolate chips of choice on top. The chocolate chips will melt. Let cool at room temperature for 24 hours then break into pieces.
• If you want to use a dipping chocolate instead of chocolate chips. Let the mixture cool for one hour at room temperature. Then spread the melted chocolate over the candy. Let stand at room temperature for 24 hours. Then break the candy.

Cheers everyone!