Grammy's Recipe Book Desserts
Butter Crunch
- Prep
- 10 min
- Cook
- 20 min
- Rest
- 1 hrcool and harden
- Total
- 1 hr 30 minstart to eating
Times are our estimates for Grammy's recipe, with unhurried prep.
As written
Word for word from her page, with her spelling and line breaks. [?] marks a word we couldn't read.
Butter Crunch - Phyllis
Caramanica
1 cup sugar
2 sticks butter
6 oz choc. chips
nuts - chopped fine
Melt butter over medium
heat - when bubbly - add
sugar gradually. Keep
stirring until caramel
in color. Pour over large
piece of aluminum foil.
Immediately pour chocolate
chips over - spread when
melted. Pat in chopped
nuts. When cooled completely
break into pieces.
Caramanica
1 cup sugar
2 sticks butter
6 oz choc. chips
nuts - chopped fine
Melt butter over medium
heat - when bubbly - add
sugar gradually. Keep
stirring until caramel
in color. Pour over large
piece of aluminum foil.
Immediately pour chocolate
chips over - spread when
melted. Pat in chopped
nuts. When cooled completely
break into pieces.
Grammy's recipe
Her recipe, typed out to cook from: her amounts and her words, with abbreviations spelled out and the steps numbered.
Ingredients
- 1 cup sugar
- 2 sticks butter
- 6 ounces chocolate chips
- Nuts, chopped fine
Method
- Melt the butter over medium heat. When it’s bubbly, add the sugar gradually.
- Keep stirring until it’s caramel in color.
- Pour it over a large piece of aluminum foil.
- Immediately pour the chocolate chips over and spread them once melted.
- Pat in the chopped nuts. When completely cool, break into pieces.
Modernized
A present-day cookbook version, with missing steps filled in. These are suggestions, not her words.
Ingredients
- 1 cup (2 sticks) salted butter
- 1 cup sugar
- 2 tablespoons water
- 1 cup (6 ounces) semisweet or dark chocolate chips
- ¾ cup toasted almonds or pecans, chopped fine
- Flaky sea salt (optional)
Method
- Line a rimmed baking sheet with parchment or a silicone mat.
- Melt the butter in a heavy saucepan over medium heat. Stir in the sugar and water.
- Cook, stirring constantly, until the mixture is the color of a paper bag and reads 300°F on a candy thermometer, about 12–15 minutes.
- Pour onto the sheet at once and spread thin.
- Scatter the chocolate chips over the top. Wait 2 minutes, then spread them into an even layer.
- Sprinkle with the nuts and a little flaky salt and press them in lightly.
- Cool completely (or chill 30 minutes), then break into pieces. Store airtight.
Ideas to play with
Twists and variations to try. Suggestions, not hers.
Toffee both sides
Once the top is set, flip it and coat the other side with more chocolate and nuts.
Pretzel crunch
Line the pan with mini pretzels before pouring the toffee over them.
White and dark
Drizzle melted white chocolate over the dark in stripes.
Christmas tins
It keeps 2 weeks in an airtight tin, so it’s perfect for gifts.