Butter crunch candy
Butter crunch candy recipe in the candy category
Recipe ingredients:
- Butter crunch mixture:
- 16 tablespoons, 2 sticks, unsalted butter
- 1 1/2 cups granulated sugar
- 3 tablespoons light corn syrup
- 3 tablespoons water
- 1 cup toasted almonds, chopped, about 4 ounces
- Topping:
- 12 ounces semisweet chocolate, tempered
- 1 cup toasted almonds, chopped, about 4 ounces
Recipe method:
- One 12 x 18 inch pan, buttered and lined with buttered foil, plus 2 large cutting boards, jellyroll pans, or cardboard pieces, covered with parchment.
- 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 drying a few minutes.
- Have another cutting board or the back of a jellyroll 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 jellyroll pan.
- Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds.
- 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.
Tags: butter, crunch, recipe, candy, recipes, cooking