When love flies out the window, does the buttercrunch go with it?

Probably.

But it's easily replaceable.

You can find these guys almost anywhere ...

Sugar, butter, chocolate, nuts, and corn syrup

Add a little heat to get things moving...

     and you've got the makings of something special.

Mmmmmmm. Now that's better.

Buttercrunch

1 cup salted butter
1 1/2 cups sugar
3 tablespoons water
1 tablespoon light corn syrup
2 cups chopped nuts
2 2/3 cups semisweet chocolate chips or other chocolate, finely chopped

Toast nuts in a skillet, stirring over medium high, until fragrant.

Grease a 9 x 13 baking pan or line pan with aluminum foil, grease well, and hang over edges. Sprinkle with half the nuts followed by half of the chocolate.

Melt butter in a large, deep saucepan. Stir in the sugar, water and corn syrup, and bring the mixture to a boil. Boil gently, over medium heat for about 10-15 minutes until the mixture reaches 300°F on a candy thermometer or when tests brittle when dropped from a spoon into cold water (hard-crack stage).

When the syrup has reached the hard-crack stage, pour it quickly over the nuts and chocolate. Sprinkle on remaining chocolate and nuts. When the mixture begins to set, press down with spatula and spread the chocolate evenly.

While the candy is still slightly warm, use a spatula to loosen it from the baking sheet, or lift out aluminum foil and remove candy. Break into pieces. Enjoy.

Recipe adapted from kingarthurflour.com