If your mouth is watering from the name, but you're not too familiar with what buttercruch is, you're not alone! While we had an idea of what it was, we weren't sure of any recipes to share, but low and behold after doing some digging we found some. If you're anything like the average person, you will be happy to see chocolate usually plays a part and that it can be incorporated into pies, cookies, cakes or it can just be a snack on its own.
Buttercrunch is defined as a crunchy confection that you cook to at least 290 degrees F. This candy is similar to toffee, but it contains slightly less butter. Check out this recipe we found and let us know how it turns out!
- 1 cup butter
- 1-1/4 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 cups finely chopped toasted almonds
- 8 milk chocolate candy bars (1.55 ounces each)
- Line a 13-in. x 9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage).
- Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in one piece; remove foil.
- Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container. Yield: about 2 pounds.