Butter Toffee Recipe Buttercrunch

BUTTER TOFFEE RECIPE (BUTTERCRUNCH)

Steps:

• Grease a 9x13" baking sheet with butter.
• Melt the butter in a 2 quart saucepan over low heat. In a separate bowl, combine the corn syrup and water and stir to dissolve fully.
• Turn the heat to medium and add the sugar, stirring constantly until sugar fully dissolves, about 3-5 minutes. Add the corn syrup and water mixture.
• Turn the heat to medium high and continue stirring the mixture constantly until it reaches a temperature of 300 degrees.
• Remove from heat and quickly mix in the chopped almonds. Pour the candy mixture on the greased baking sheet and let it spread out. It should be about 1/4" thick. Pick up the pan and shake gently back and forth to help the mixture more evenly.
• Before it starts to cool too much, sprinkle the top with the chocolate chips and let them melt for 2-3 minutes. Spread the melted chocolate with a knife in an even layer over the buttercrunch. Then sprinkle the top with the ground nuts.
• Then sprinkle the top with the ground nuts, lightly patting them into the chocolate.
• Let the chocolate and butter toffee cool and use a knife to break into pieces. To speed up the cooling, I typically place it in the fridge for 15-20 minutes. Just be careful not to leave it in there too long or the chocolate will become too hard and separate from the toffee.
• Store in an airtight container on the counter or in the fridge. It should be a cool place.

TOFFEE BUTTER CRUNCH

Steps:

• Butter the sides of a 2 quart saucepan.
• Melt the butter.
• Add sugar, water and Karo syrup.
• Heat to 290 degrees using a candy thermometer.
• Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
• As soon as it reaches 290 pour into a greased pan.
• Let sit for 2 minutes.
• Sprinkle chips on top and let set for 3 minutes.
• Spread the chips out, freeze and cut or break into little pieces.

BUTTERCRUNCH TOFFEE

Steps:

• In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
• After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
• Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.

BUTTERCRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

OLD-FASHIONED BUTTER CRUNCH

Steps:

• To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

ALMOND BUTTERCRUNCH

Steps:

• In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
• Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.

MAHOGANY BUTTERCRUNCH TOFFEE

Steps:

• Preheat oven to 350 degrees F.
• Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
• Watch carefully, they go from getting hot to dark brown in just a few seconds!
• Cool to room temperature.
• In a food processor pulse the almonds until they are finely chopped.
• Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
• Set aside.
• In a medium, heavy saucepan combine the brown sugar, water and butter.
• Have your baking soda and vanilla extract ready.
• Over medium heat bring the sugar mixture to boil.
• Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).
• Immediately remove the saucepan from the heat as the temperature will rapidly rise.
• Immediately add the baking soda and vanilla extract.
• Pour this mixture over the nuts on your baking sheet.
• Quickly scatter the chocolate over the hot toffee.
• Press lightly so it starts melting.
• After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
• Spread the remaining chopped almonds over the melted chocolate.
• Cool completely and break into irregular pieces using a sharp knife.
• Store in an airtight container at room temperature for about one month.
• Makes one pound.
• Can be doubled.

HOMEMADE BUTTERCRUNCH CANDY

Steps:

• Butter a baking sheet, and set aside.
• Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
• Remove from heat, and quickly stir in 1/2 of the chopped nuts. Spread onto the prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.
• Finely chop remaining almonds and sprinkle over candy. Refrigerate until firm. Break into small pieces to serve.