How to Make Butter Crunch Toffee
Image credit: chubeekitchen on Instagram
Today, I was craving a delectable nutty butter crunch. So, I searched it up online and found that the ingredients needed were already in my fridge. After scrolling down a dozen recipes, Whippoorwill Holler on YouTube made the ideal crunchy-looking butter crunch toffee. Her straightforward recipe came with her own personal hacks to level up the traditional way of making them.
Ingredients:
- 1 pound unsalted butter
- 1 and 1/2 cup sugar
- 3 tablespoons water
- 1/2 teaspoon salt
- 1 & 1/2 teaspoon vanilla
- divided into 12 oz. chocolate wafers or chips
- 1 cup nuts, chopped
- a sprinkle of salt
Directions:
Heat a non-stick pan with a 4-inch height. Drop in 1 cup of sliced unsalted butter and melt it with a wooden spatula. Don’t forget to butter the sides of the pan. When the butter has melted, add 1 12 cup white sugar and stir to combine. Keep stirring and add 3 tablespoons of room temperature water.
Increase the heat to 300 degrees Fahrenheit. Use a thermometer. Turn off the heat when it reaches 300 degrees and add 12 tsp salt and 12 tsp vanilla extract. Stir well. Pour it on a parchment-sheeted pan. Let it spread by itself.
Let it cool.
Heat up a saucepan with water and place a glass bowl on top. Pour in the 12 oz of chocolate. Let it reach and melt to 122 degrees Fahrenheit, then take it off the heat. Pour in the extra chocolate chips and stir them in. When it cools down to 82 degrees Fahrenheit, turn the heat back up to at least 190 degrees Fahrenheit. Stir well. Toast the nuts to add more flavor and crunch them out into bits. When the toffee is hard and cooled, pour the chocolate over it and spread it out with a spoon. Sprinkle the nuts on the melted chocolate. Add a little sprinkle of salt over the butter crunch toffee to add more taste.
Store the toffee in the fridge for no more than 5 minutes. When it cools, break it up into pieces and place it on a plate.
Enjoy every crunchy bite.
