Old Time Butter Crunch Candy 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.

OLD FASHIONED BUTTER CRUNCH CANDY

Steps:

• Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Once cool, finely chop nuts.
• Line a 9X13 inch baking pan with foil, allowing excess to hang over pan edges. Grease the foil.
• In a medium saucepan over medium heat, melt butter. Stir in sugar, water, and corn syrup and bring to a boil stirring constantly, until mixture is light caramel color and registers 310 degrees on instant-read thermometer, 10 to 12 minutes.
• Pour hot caramel into prepared baking dish. Let cool until slightly firm and warm, about 5 minutes. Scatter chocolate evenly over caramel layer, let soften 5 minutes, then spread into an even layer. Sprinkle nuts over chocolate and gently press to adhere.
• Cool completely, about 1 hour. Using the foil overhang, lift the candy from the pan and break into various size pieces with your hand.

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 BUTTERSCOTCH CANDY

Steps:

• combine all ingredients in a heavy pan over medium heat.till mixture reaches the soft crack stage -- 270*-289* on a candy thermometer.
• pour into buttered jelly roll pan --
• set aside to cool.
• cut into squares to serve.
• wrap in colorful waxed paper squares.

ALMOND BUTTERCRUNCH CANDY

Steps:

• Line bottom and sides of 8 by 9 inch cake pan with foil.
• Butter heavily.
• Combine almonds, butter, sugar and corn syrup in 10 inch skillet.
• Bring to a boil over medium heat, stirring constantly until mixture turns a golden brown; about 5 to 6 minutes.
• Quickly spread candy in prepared pan.
• Cool until firm.
• Remove candy from pan by lifting edges of foil.
• Break into pieces if desired.