OLD-TIME BUTTER CRUNCH CANDY
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 pounds.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
MIXED NUT BUTTERCRUNCH CANDY
Provided by Food Network
Categories dessert
Time 55m
Yield Approximately 40 1 1/2 by 2inc
Number Of Ingredients 11
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 offset 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 2inch 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 airtight 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
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
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.
ALMOND BUTTERCRUNCH
Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!
Provided by Angel
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 30
Number Of Ingredients 5
Steps:
- In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
- Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 21.5 g, Cholesterol 14.6 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 32.7 mg, Sugar 20 g
HOMEMADE BUTTERCRUNCH CANDY
Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family.
Provided by JUBUGG
Categories Nut Candy
Yield 16
Number Of Ingredients 6
Steps:
- Butter a baking sheet, and set aside.
- Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
- Remove from heat, and quickly stir in 1/2 of the chopped nuts. Spread onto the prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.
- Finely chop remaining almonds and sprinkle over candy. Refrigerate until firm. Break into small pieces to serve.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 20.4 g, Cholesterol 1.7 mg, Fat 18 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 132.4 mg, Sugar 17.9 g
ALMOND BUTTERCRUNCH CANDY
Make and share this Almond Buttercrunch Candy recipe from Food.com.
Provided by MARIA MAC
Categories Candy
Time 20m
Yield 60 pieces
Number Of Ingredients 5
Steps:
- In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310°F (149 to 154°C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
- Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
Nutrition Facts : Calories 71.8, Fat 4.4, SaturatedFat 1.7, Cholesterol 6.3, Sodium 28.8, Carbohydrate 7.9, Fiber 0.4, Sugar 7.3, Protein 0.9
ALMOND BUTTER CRUNCH CANDY
This is a yummy candy that I make each year to put in amongst (if that is a word) my cookies on the trays. It came from a Better Homes & Garden Candy Cookbook back in the '60s. It is one that is easy to make and comes out great every time. It is very tasty and has a great crunch if you are sure to bring it to the hard crack stage.
Provided by Mimi in Maine
Categories Candy
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
BUTTERCRUNCH TOFFEE
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 pound.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
More about "homemade buttercrunch candy recipes"
HOMEMADE ALMOND BUTTERCRUNCH CANDY RECIPE - THE …
From thespruceeats.com
4.5/5 (34)Total Time 1 hrCategory Dessert, CandyCalories 153 per serving
MAKE CHOCOLATE ALMOND BUTTERCRUNCH CANDY FOR THE HOLIDAYS
From thepurplepumpkinblog.co.uk
GIADA DE LAURENTIIS'S OLD FASHIONED BUTTERCRUNCH
From parade.com
ALMOND BUTTERCRUNCH CANDY RECIPE - ROSEMARY & MAPLE
From rosemaryandmaple.com
PEPPERMINT BUTTERCRUNCH RECIPE - DOMINIQUE ANSEL | FOOD & WINE
From foodandwine.com
OLD FASHIONED BUTTER CRUNCH CANDY - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
MIXED NUT BUTTERCRUNCH CANDY RECIPE
From crecipe.com
ALMOND BUTTERCRUNCH CANDY - RATE THIS DISH
From ratethisdish.com
BEST EASY CHRISTMAS CANDY RECIPES RECIPES, NEWS, TIPS AND HOW …
From foodnetwork.ca
CRUNCHY + SWEET BUTTERCRUNCH TOFFEE - HUNGER THIRST PLAY
From hungerthirstplay.com
NEIGHBOURHOOD EATS: NEWMARKET DAUGHTERS KEEP MOM'S …
From thestar.com
EASY BUTTERCRUNCH TOFFEE RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
DARK CHOCOLATE BUTTERCRUNCH | KING ARTHUR BAKING
From kingarthurbaking.com
BUTTERCRUNCH TOFFEE CANDY - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
ALMOND BUTTERCRUNCH CANDY - JUST PLAIN COOKING
From justplaincooking.ca
HOMEMADE ALMOND BUTTERCRUNCH CANDY RECIPE | COOKING SELF
From cookingself.com
HOMEMADE BUTTERCRUNCH CANDY - CRECIPE.COM
From crecipe.com
DARK CHOCOLATE BUTTERCRUNCH | RECIPE | FOOD, HOMEMADE CANDIES, …
From pinterest.ca
BEST BUTTERCRUNCH TOFFEE RECIPES | BAKE WITH ANNA OLSON | FOOD …
From foodnetwork.ca
BUTTERCRUNCH TOFFEE RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
HOMEMADE BUTTERCRUNCH CANDY RECIPE - FOOD NEWS
From foodnewsnews.com
QUICK AND EASY HOMEMADE ALMOND BUTTERCRUNCH CANDY
From recipedestination.com
BUTTERCRUNCH CANDY | HOMEMADE PEANUT BUTTER, CANDY RECIPES, …
From pinterest.com
CANDY MAKING: NUTTY BUTTER CRUNCH - DUMMIES
From dummies.com
PEANUT BUTTER CRUNCH CANDY RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
PEANUT BUTTER CRUNCH CANDY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOFFEE BUTTER CRUNCH - BETTER HOMES & GARDENS
From bhg.com
HOLIDAY CANDY! BUTTER CRUNCH TOFFEE! EASY RECIPE! - YOUTUBE
From youtube.com
RONI-SUE'S BEST BUTTERCRUNCH EVER RECIPE - OPRAH.COM
From oprah.com
ALMOND BUTTER CRUNCH - CANADIAN LIVING
From canadianliving.com
ALMOND BUTTERCRUNCH CANDY [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
CHOCOLATE ALMOND BUTTER CRUNCH - KATE BATTISTELLI
From katebattistelli.com
PEANUT BUTTER CRUNCH CANDY RECIPE | MYRECIPES
From myrecipes.com
HOW MARCY GOLDMAN TURNED MATZO INTO CANDY WITH ONE SIMPLE …
From tabletmag.com
HOMEMADE ALMOND ROCA (BUTTERCRUNCH TOFFEE) - SUGAR SALT MAGIC
From sugarsaltmagic.com
HOMEMADE BUTTERCRUNCH CANDY | RECIPE IN 2022 | CHOCOLATE …
From pinterest.com
ALMOND BUTTER CRUNCH CANDY RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
HOMEMADE BUTTERCRUNCH CANDY | RECIPE | RECIPES, HUMMINGBIRD …
From pinterest.ca
MATZO BUTTERCRUNCH TOFFEE RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love