Butter Toffee Recipe Buttercrunch Food

AUNT ROSE'S FANTASTIC BUTTER TOFFEE

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

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:

• 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.

BUTTERCRUNCH TOFFEE

Steps:

• Line a baking tray with parchment paper and set aside.
• Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
• Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
• To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) - this doesn't take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
• Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert - now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes - this "cures" or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).

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:

• Preheat oven to 350 degrees F.
• Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. Set aside to cool.
• Once the nuts have cooled to room temperature, place in a food processor and pulse the almonds until they are finely chopped.
• Sprinkle half of the nuts in an 8 inch by 10 inch rectangle on a buttered or oiled baking sheet. Set aside.
• In a medium-sized, heavy saucepan combine the brown sugar, water and butter. Have the baking soda and vanilla extract ready.
• Bring the sugar mixture to a boil and cook, stirring as little as possible, until the mixture reaches 285 degrees F (soft-crack stage) on a candy thermometer.
• Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F.
• Add the baking soda and vanilla extract and stir to combine.
• Immediately pour this mixture evenly over the nuts on your baking sheet.
• Place the chopped chocolate over the hot toffee.
• After a few minutes the chocolate will be soft enough to spread with a spatula in an even layer over the toffee.
• Sprinkle the remaining chopped almonds over the melted chocolate.
• Cool completely and then cut into desired shapes using a sharp knife.
• Store in an airtight container, at room temperature, for 7 - 10 days.

BUTTERCRUNCH TOFFEE

Steps:

• Using half of the chopped almonds, form an 8-inch (20-cm) circle in an even layer on an ungreased baking sheet.
• Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.
• Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300°F (150°C), remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don't overstir.
• Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.
• Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely, until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.
• Chop the Buttercrunch Toffee into coarse chunks, then fold the pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
• Feel free to substitute toasted hazelnuts or pecans for the almonds. I also like to fleck a few grains of coarse salt over the chocolate before adding the nuts. You can substitute milk chocolate for the dark chocolate if you wish.
• Buttercrunch Toffee can be stored in an airtight container for up to 2 weeks in the freezer or at room temperature.

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.