Grandma’s Chocolate Buttercrunch
One of my husband, Mike’s, finest memories is spending Christmas at his Grandparents home in Miami. Everything was idyllic there. Mike fondly remembers the wonderful aromas coming from Grandma Edy’s kitchen, the anticipation of gift giving, and all the love.
This grandma has carried on one of Edy’s delicious traditions, her famous Chocolate Buttercrunch.
Ingredients:
- 1 cup Butter
- 1 cup Sugar
- 3 T Water
- 1 T white Corn Syrup
- 1 tsp Butter
- 1 cup sliced Almonds
- 1 cup whole Almonds, for coating
- 1 lb Milk Chocolate morsels
Directions:
- Melt 1 tsp butter.
- Toss sliced almonds in the butter and toast in a 350 degree oven, until browned.
- Spread on a paper towel to cool. Set aside.
- In a heavy pot, melt butter gently over low heat, but do not let it come to a boil.
- Add sugar, raising heat to medium temperature.
- Stir constantly until all the butter is combined and all the oily residue disappears.
- Add water, and corn syrup, stirring until combined.
- Place a candy thermometer on side of pot, not touching bottom.
- Cook until mixture reaches 300 degrees, stirring only occasionally.
- Remove pan from burner, quickly stirring in the toasted almonds.
- Pour mixture onto a cookie sheet, quickly smoothing and thinning the mixture to the edges.
- As it cools, score cuts in candy.
- After the candy cools completely, break into pieces.
- Melt chocolate morsels in the microwave for 1 1/2 – 2 minutes, or in a double boiler.
- Ground whole almonds until a coarse powder.
- Dip each piece into the chocolate and dredge through the almonds.
- Place on wax paper, or parchment paper to cool until firm. Store in an air-tight container in the refrigerator.
I make this in larger batches, using a larger pot to handle the bubbling up of the candy mixture. If this candy isn’t devoured before the season is through, it can be successfully kept chilled for months.