Language is a funny thing. Especially here in the USA. For example, what we call English toffee is actually called Buttercrunch in England. True English toffee is slightly different there. The main difference is that they use brown sugar or molasses where we typically use white granulated sugar to make it. And their recipe is pretty straightforward, no nuts, chocolate, or additional flavors. They think we overcomplicate it. I think we just get creative.
One thing we definitely agree on is that quality butter is key. Don’t try to substitute anything else or you’ll be very disappointed. Remember – penny wise, pound foolish. This is one of those times where spending the extra money for high quality butter matters. Other than that, the type of nuts and chocolate chips is totally up to you. I used pecans and dark chocolate chips, but feel free to use whatever you prefer.
Today is National Buttercrunch Day so I’m sharing my recipe with lots of pictures to walk you through the process, even though it’s super easy. Candy making can feel like a daunting task but it’s really not. There are some important things to keep in mind, but the ingredients and time involved are pretty minimal.
First, have all your ingredients measured out and pan prepped before you start. Once you start cooking it will go fairly quick. Second, don’t walk away from your pan as it’s cooking. It is like a toddler. It needs constant supervision. Third, be very careful because it is extremely hot. Last, after you pour the candy into your prepared pan, set the empty pan in your sink and fill with very hot water. I have found the clean up is easy if you do this right away. The longer you let the pan and utensils sit with hardened candy, the harder it will be to clean it later. Just a little experience talking here.
I hope you enjoy this as much as I do!
Butter Crunch Candy
2 cups pecans, roughly chopped
2 cups dark chocolate chips (1 bag 10 oz)
2 cups butter
2 cups granulated white sugar
2 Tbsp light corn syrup
1/4 tsp sea salt
Line a 10×15 inch jelly roll pan with parchment paper or aluminum foil and lightly coat with non stick spray. Sprinkle 1 cup of pecans in the pan and set aside. Combine butter, sugar, corn syrup and salt in large heavy bottom saucepan. Over medium heat, stir constantly as ingredients melt together. Clip a candy thermometer to side of the pan being careful to not let it touch bottom of the pan. Continue to cook, stirring often, until temperature on candy thermometer reaches 300 degrees. This should take 10-15 minutes. Immediately remove saucepan from heat and pour candy into prepared pan over nuts. Spread the candy and smooth the top with an offset spatula. Be careful as the candy is still extremely hot. Very gently tap the pan a few times to release any air bubbles. Allow it to cool two minutes. Then sprinkle chocolate chips over the top and allow to cool 3 more minutes. Spread the melted chocolate chips evenly with an offset spatula and sprinkle with remaining 1 cup of nuts. Finish cooling at room temperature, about an hour. Refrigerate for another hour to fully harden chocolate. Remove from pan and peel off parchment paper or foil. Break into pieces and store in airtight container in refrigerator up to three months. Makes approximately 2 lbs of candy.