Old Fashioned Butter Crunch Food

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.

PEANUT BUTTER OLD FASHIONED

Steps:

• Measure the Peanut Butter Infused Rye, Salted Honey Syrup and bitters into a mixing glass, add ice and stir. Strain over fresh ice in a rocks glass.
• Combine the peanut butter with the rye and freeze overnight.
• Strain the mixture through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately.
• Combine the honey and hot water in a container. Add the kosher salt and stir to combine.

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.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, baking powder, baking soda and salt; set aside. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
• Roll into tablespoonful size balls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork. I like to sprinkle a little sugar on top of the cookies for a bit of crunch. :o).
• Bake for 8 to 10 minute or until golden brown. Cool on baking sheets 5 minutes; transfer to wire racks or paper towels. Cool completely.

OLD FASHIONED ALMOND CRUNCH COOKIES

Steps:

• Combine sugar, butter, almonds and water in mixing bowl.
• Mix at low speed for 1 minute.
• Add flour slowly and mix at medium speed for 30 seconds or until all ingredients are mixed together.
• Do not overbeat.
• Drop on ungreased cookie sheet by half teaspoon.
• Cookies will spread out during baking so space at least two inches apart.
• Bake at 300 degrees for 22-25 minutes.
• Cookies will be light brown in color.