If the world is going to end tomorrow, I want Buttercrunch.
Whoever invented it knew all about combining sweet and salty together in a candy long before the modern love for caramels with sea salt.
We didn’t talk about the sweet and salt back in the Buttercrunch day. We just ate it like there was no tomorrow.
So again, if there isn’t going to be one (a tomorrow I mean), I want to bite into a piece or eight of this; every bite with a brittle, salty crunch and creamy, soft, sweet chocolate melting around it and that final flourish of tender, toasty almonds.
1 cup butter
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons light corn syrup
2 tablespoons water
9 ounces semisweet chocolate, chopped (1-1/2 cups chocolate chips)
3/4 cup chopped lightly toasted almonds
Lightly butter a 9”x13” sheet cake pan. Place the butter, sugar, salt, corn syrup and water into a deep saucepan. Cook over medium heat, stirring constantly with a wooden spoon until the mixture starts to bubble. Continue to cook, stirring occasionally, until the mixture is golden brown (about 7-8 minutes) or until a candy thermometer reads 280 degrees. Pour the mixture into the prepared pan and spread it out evenly. Immediately sprinkle the chocolate on top. Let it melt briefly, then use a spatula or the back of a large spoon to spread the chocolate evenly over the candy. Keep spreading until the chocolate is completely melted and smooth. Sprinkle the nuts on top and press them in lightly. Let cool until the chocolate is firm and set, about 2 hours. Break into pieces. Makes about 1-1/4 pounds, enough for one person, or two if you want to share