This buttery and crunchy treat is “one of the finest confections made,” according to Walter Richmond, author of Choice Confections.
With National Almond Buttercrunch Day at the end of June, now is the time to make plans to perfect your recipe or introduce this popular confection into your product line. Keep reading for expert tips on how to achieve the signature crunch as well as a formulation worthy of a national holiday.
So how do you get the perfect crunch? This confection’s signature crunch comes from a high cook temperature and the right formulation of ingredients, namely butter and sugar. Typically made by caramelizing sugar with butterfat at a high temperature of 290-300° F. Equally important, the ratio of butter and sugar will have an effect of the grain of the crunch. Richmond recommends 37-42 percent butter and 63-58 percent sugar (nuts excluded) for the confection to gradually become softer and melt in your mouth when eating.
Use the following formulation to adapt this classic recipe in your own candy kitchen.
|Click here to download formulation|
Whether it’s the crunch or rich buttery goodness, consumers love buttercrunch enough to honor it with a national holiday. If you’re looking for opportunities to learn more about improving your buttercrunch and other candy recipes, connecting with fellow candy makers is one of the best ways to do so. It’s not too late to register for RCI’s Annual Convention & Industry Expo in Hartford, Connecticut June 3-7, 2019 at the Connecticut Convention Center. Attend RCI’s two-day Industry Expo for only $5 with promo code RCIHigh5. Click here to register online today!
As always, attending RCI’s Industry Expo is free to members! Extend your stay and we’ll extend the early-bird discount to offer you the best value! Register now and save $100 on the Convention Pass or 3-Day Pass when you use the promo code SAVE100.
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