Salted Almond Milk Chocolate Buttercrunch is the perfect candy for the holiday season–keep it in a Christmas tin or even exchange it at a holiday cookie party!
I have said it before and I will say it again. Food blogging when you have a GI bug sucks. So I am going to keep this short and sweet. I have posted Butter Crunch (spelled that way because it is my mother in law’s recipe and she spelled it with 2 words; however, I have recently seen it spelled as one word, buttercrunch, and so have chosen to spell it that way on this post) before, a traditional pecan version and, in the same post, a version with salted roasted peanuts. I decided this one was worthy of its own post, because it went over really well. So well in fact, that while Mama has been laid up, unable to eat anything worth the name food…
My family ate it all. And all of the pecan butter crunch. And all of the Peppermint Chocolate Biscotti. Last I heard there were 4 peppermint marshmallows left. There are still pizzelles (no recipe that I have perfected enough to share yet) and Italian Chifferi (recipe coming soon), but suffice to say there might have been grouchiness. And moping.
This bug has got to get gone so I can find my holiday cheer again and get back to baking and candy making!
Until that comes, however, I have this Salted Almond Milk Chocolate Buttercrunch to keep you in the mood. Happy Holidays!
- 1 cup (2 sticks) unsalted butter
- 1 cup sugar
- 1 hefty pinch of salt
- 1 T light corn syrup
- 6 oz 30% cacao milk chocolate, chopped
- 2 oz 60% semi sweet chocolate, chopped
- 1 cup sliced almonds, toasted in the oven until fragrant
- several pinches of flaky sea salt, to taste
- Prepare a rimmed cookie sheet by lining it with parchment paper.
- In a 2-3 quart heavy, straight-sided stainless steel or copper sauce pan melt 2 sticks of butter at a very low temperature. Attach a candy thermometer to the side of the pot.
- When the butter is melted, add the sugar and salt, stirring all the while. As the butter and sugar blend, gradually increase the heat to medium, stirring most of the time with a wooden spoon. When the mixture is blended, add the light corn syrup. Continue to cook with the candy thermometer in the pan until the mixture reaches 300 degrees. Stir it often, especially at the end, so that it does not burn.
- Working quickly, pour the mixture out onto the prepared cookie sheet. It will spread out--tilt the pan from side to side to encourage it to spread over the entire pan. Wait a few moments, maybe 1-2 minutes, then sprinkle the chocolate over the top of the toffee, mixing the semi sweet evenly into the milk chocolate. Spread out the chocolate as it melts, mixing the 2 chocolates together. Then sprinkle the almond slices over the chocolate as well as the salt. Press quickly and lightly to encourage the nuts and salt to stick.
- Chill until hard and cold. Break into pieces and store in cookie tin or other container. If your house is warm, you may need to store in the refrigerator but I never have.
For those who love collages….