National Buttercrunch Day is January 20th
Yes, you read that right, there is a day on the calendar that celebrates Buttercrunch – and so yes, the National Buttercrunch Day is January 20th. I do believe in God – not that I ever doubted it, but there has got to be at the very least, a Buttercrunch Goddess out there, yes? Yes, but of course!
I just love buttercrunch – and who doesn’t? It tastes lovely, melts just so in your mouth and is great to make as well for adding to own cookie recipes.
Here’s one of my recipes for making buttercrunch toffee – yes homemade buttercrunch toffee candy – it couldn’t be easier to boot!
How to Make Homemade Buttercrunch:
Now as the picture shows, you can easily add nuts and melted chocolate to just poured buttercrunch toffee, but this recipe is for your basic plain buttercrunch – which you then break into smaller pieces or even smaller pieces than that to add to your homemade goods like cookies -oh yeah, let’s get started. and fyi, this uses real butter people, yup, real butter.
- 2 cups white sugar
- 2 cups unsalted butter
- 1/4 cup water
- 2 tablespoons light corn syrup
- 2 cups of blanched and lightly toasted almonds (optional or select a different nut if you like)
- 1 small bag of semisweet chocolate chips (7-8 ounce bag) – (1 + 1/4 cup of chocolate chips)
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Cooking time- ~15-20 minutes, cooling time 1-1/2 hours, time it takes to eat it all – depends on how fast you chew. Easy recipe to make and give as gifts if you tend to be one of those generous people.
- Heavy sauce pan
- Whisk or wooden spoon
Directions on making homemade Buttercrunch:
- Melt butter first and slowly over medium-low heat so that it does not burn, add sugar, baking soda and salt. Stir continuously until all sugar is dissolved.
- Add corn syrup and then water (carefully) and continue stirring until the mixture is a light caramel color and reaches the brittle stage for candy (290 degrees). You can raise the heat under your pan to a medium-high – but do not walk away – you wouldn’t want anyone to steal your buttercrunch now would you, nor would you want it to burn.
- To test for doneness or in case you do not have a candy thermometer (please don’t try using any other thermometer other than a candy thermometer, please!) – if you have a glass of ice water, drop a small spoonful of the hot mixture into the water, wait a few second then test – does it break easily and is it brittle and snap easily? (the butterscotch toffee mixture, not the glass of ice water, People!) Then you are done – well at least the buttercrunch is…let’s continue.
- Take pan off of heat, and carefully add the vanilla, then stir.
- Then add half of your almonds (if you so wish) and stir.
- Then pour mixture out onto an oiled or greased with butter shallow pan or large cookie sheet with greased parchment paper.
- When still hot, and just poured, sprinkle remaining almond bits on top of buttercrunch or skip to step 9 for alternative mentods.
- In two or three minutes, taking a knife, ‘score’ the buttercrunch with the blade – you are not making cuts completely through the buttercrunch, but rather indents into the still warm buttercrunch so that when it completely cools you can easily break the buttercrunch up. (Personally I like to make diamond shapes, but score it anyway you like, or not, and let the shapes be random in size – heck its homemade buttercrunch – and who really cares what shape it is!?)
- Once completely cooled down (1-1/2 hours) you can melt your chocolate over a double boiler slowly and dip your now cut up pieces of butter crunch into the melted chocolate and then place on either wax paper or parchment paper to cool once again. You can also pour the melted chocolate over the cooled buttercrunch and then sprinkle the almond bits over the just poured chocolate, and pressing down with your hand gently to get the almonds embedded into the melted chocolate. Let cool once more – 40 minutes.
- Oh yeah – you are now ready to not share and eat it up all by yourself – I won’t tell anyone, I promise (fingers are crossed and behind my back).
Chow Ciao for Now ~Chef Maven