Sunday, June 12, 2011

Chocolate Nutty Buttercrunch

I think most people don't recognize there is a difference between buttercrunch and toffee.  I blame See's.  See's Victoria Toffee is actually buttercrunch, at least, according to Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, which says that toffee has to have milk proteins in it.  As a result, "real" toffee sticks to your teeth, which is why I love buttercrunch.  It's crunchy, sweet, and rich, but doesn't hurt my old lady sensitive teeth.  I started with a recipe from the book, scaled it back a bit, and then added nuts to the buttercrunch portion.  The book recipe says to put the nuts on the chocolate, but I thought it would give the nuts a better chance at staying crunchy if they were inside the candy.

Stacey's Chocolate Nutty Buttercrunch Ingredients:
2 sticks (8 oz) salted butter, organic
1c sugar, organic
1.5 oz water
2 tsp vanilla bean paste
~1.5c mix of raw (untoasted) peanuts and pepitos (pumpkin seeds)

Guittard 64% dark chocolate
Guittard 38% milk chocolate

Cookie sheet with silicone mat on top

I put the butter, sugar, water and vanilla bean paste into a 4-qt. sauce pan and began heating it over medium flame.  Once it started to bubble, I stuck in the candy thermometer (it was probably around 212F) and put the nuts in.  This way the nuts get a chance to toast inside the candy.

I stirred gently and constantly until it got to 298F, at which point I poured the candy out onto the silicone mat on the cookie sheet. I let this cool to room temperature.


I tempered the milk chocolate for the first side.  It doesn't really matter - you can choose either chocolate to go first.  I spread it out with a spatula on the top side.  After it set, I peeled the buttercrunch off of the silicone mat, and turned it over. I tempered dark chocolate for the opposite side.  
Once the chocolate set, I was able to break it into delicious crunchy pieces.  
Take that See's.  :)


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