Butter Crunch Toffee
In 2 quart heavy saucepan, melt butter over low heat. Remove from heat and add sugar; stir until well blended. Return to low heat and stir rapidly until mixture reaches a full rolling boil. (Important) Add water and corn syrup; mix well.
Stir and cook over low heat to 290 degrees.
Remove from heat and pour unto lightly buttered 11 X 17 pan. (It won’t fill to the edges.) Let cool slightly. Melt chocolate chips and shortening, spread on slightly cooled toffee. When cool, break in serving size pieces.