Nut Butter Crunch Food

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.

MIXED-NUT BUTTER-CRUNCH CANDY

Steps:

• To set up: Butter a baking sheet (about 10 by 12) and line the sheet with of parchment paper (allow excess paper at both ends). Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper for holding and chilling assembled candy and set them aside. Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Place chopped chocolate in a heat proof bowl and set aside. Place a cup of hot water next to stove and put a pastry brush in water.
• To prepare toffee: Place a 2 1/2-quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.) Once all the butter has been added, place candy thermometer into mixture, making sure that the bottom tip does not touch the bottom of the pan. Raise heat to medium and boil mixture until the temperature reads between 295 degrees F and 300 degrees F. Remove thermometer from pan and pan from stove and immediately stir in salt, baking soda, vanilla and macadamia nuts. (Quickly stick thermometer it warm water to aid in clean up.) Immediately, pour candy mixture onto prepared baking sheet. Brush the bottom of a long off-set metal spatula (an icing spatula is perfect) or a knife with some melted butter. Spread the candy mixture out so that it is 1/4-inch thick. Use the knife to push the sides back into a rectangular shape as the mixture cools. Let the mixture set for a few minutes.
• To melt chocolate: While toffee firms up a bit, melt chocolate in the top of a double boiler or in a skillet with 1-inch of hot but not simmering water (stirring constantly until smooth). Be careful not to allow any water to enter bowl of chocolate.
• To cut candy: While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2-inch rectangles. Let set further until the candy is firmer (5 minutes at room temperature). Score again through original cuts, making sure candy is in separate squares all the way through to the bottom. ( If stubborn, use your pastry scraper and mallet to knock through any sticky, tough spots. Hit the top (wooden part) of the scraper with a heavy mallet.)
• To fully assemble candy and chill: When chocolate is firm, pour melted chocolate over top of scored candy and, using a spatula, spread it out evenly. It's okay if the chocolate runs down into grooves in candy. Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. Carefully lift one piece off at a time. Sprinkle with some additional nuts to coat any exposed chocolate. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate (covered with plastic wrap) so chocolate will harden. Once set, place candy in an air-tight tin, separated in layers with waxed paper. Although these candies may be stored at room temperature, to best preserve fresh flavor, store them in the refrigerator.

PEANUT BUTTER CRUNCH (ICE CREAM TOPPING)

Steps:

• Melt butter in a saucepan over medium heat. Stir in brown sugar until it softens. Slowly add milk and stir until sugar dissolves.
• Bring to a boil and cook until mixture reduces and thickens.
• Add peanut butter and mix thoroughly.
• Add peanuts and vanilla.
• Continue stirring until smooth.
• Serve warm over ice cream.

OLD-TIME BUTTER CRUNCH CANDY

Steps:

• Line a 13x9-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 1 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.

EUNICE PEANUT BUTTER CRUNCH

Steps:

• Bring sugar and caro syrup to a boil and remove from fire.
• Mix in peanut butter and corn flakes.
• Spoon out on wax paper.
• Let stand till slightly firm.
• You can also use any kind of cereal that you like for this recipe.

NO BAKE CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Generously grease 13x9 baking pan or coat with nonstick spray.
• In a large, heavy saucepan, thoroughly stir together the peanut butter, brown sugar, butter and corn syrup. Bring to a boil, over medium high heat and boil, stirring constantly for 1 minute. Remove from the heat.
• Stir in corn flakes, 2/3 cup of the peanuts, the coconut, if using, and vanilla until evenly incorporated. Turn out the mixture into the baking pan, spreading to the edges.
• Immediately sprinkle the chocolate mini morsels over the top, let stand until they melt. Using a table knife, spread the melted chocolate evenly over the top.Sprinkle the remaining 1/3 cup of peanuts over the chocolate.
• Refrigerate until the chocolate completely sets, about 30 minutes.or freeze 15 minutes to speed chilling. Using a large, sharp knife, cut into 24 bars.
• Store in an air tight container for up to 1 week for freeze up to 1 month.

ALMOND BUTTER CRUNCH

Steps:

• Line bottom and sides of a 9" round baking pan (Do Not Use Glass) with foil.
• Butter the foil heavily; set pan aside.
• Combine almonds, the 1/2 cup butter, sugar and syrup in a 10" skillet.
• Cook over medium heat until sugar is melted and mixture turns golden brown, stirring constantly (about 10 minutes).
• Quickly spread mixture into foil lined pan.
• Cool about 15 minutes or until firm.
• Remove candy by lifting edges of foil out of pan; peel off foil.
• Leave whole or break into pieces.

PEANUT BUTTER CRUNCH

Steps:

• Bring all, except cereal, to a near boil--be careful not to scorch. Remove from heat and pour over cereal and stir until cereal is coated well. Drop by spoonfuls onto waxed paper or press into greased 9 x 13 pan and cut into squares after cooled.

ALMOND BUTTER CRUNCH CANDY

Steps:

• CANDY:.
• In a large saucepan melt butter; add sugar, corn syrup, and water.
• Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.
• Quickly stir in the coarsely chopped almonds.
• Spread in ungreased 9x13 pan.
• Cool thoroughly and turn out onto waxed paper.
• TOPPING:.
• Melt the chocolate and spread half on top of the candy.
• Sprinkle with half of the finely chopped almonds.
• Cover with wax paper and invert.
• Spread the other half of chocolate and sprinkle other half of nuts.
• If necessary chill in refrigerator till chocolate is firm.
• Crack in pieces.

BUTTER ALMOND CRUNCH

Steps:

• Combine almonds and coconut.
• Spread in a thin layer over bottom of a buttered 13 x 9-inch pan.
• Melt butter or margine in a saucepan.
• Stir in the rest of the ingredients.
• Cook, without stirring until mixture comes to soft crack stage, 290 degrees F.
• Remove from heat and pour in a thin stream evenly over almonds and coconut.
• Cool.
• Break into pieces.
• Store in an air-tight container.