Butter Crunch Toffee 1 pound butter 2 cups granulated sugar 1/4 cup water 2 tablespoons white syrup Frosting 1 (6 ounce) bag milk chocolate chips, melted 1/4 cup finely chopped nuts In a 2-quart saucepan, melt butter and sugar. Add water and syrup. Cook over low heat to 300 degrees F (crack stage). Pour into jellyroll pan. Cool. Spread with frosting and break into pieces.