NATIONAL ALMOND BUTTERCRUNCH DAY

Monday, June 29, 2020

National Almond Buttercrunch Day is observed annually on June 29th.  Buttercrunch is a combination of toffee covered with chocolate. It has a crunchy texture and a caramel flavor. Variations on the recipe include toasted almond sprinkles.

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Making buttercrunch calls for a good candy thermometer and some cooking experience. Creating the toffee involves caramelizing sugar at high temperatures, which requires precision, timing, the right tools and safety techniques for a successful outcome. Buttercrunch can be served on top of ice cream or enjoyed on its own. Buttercrunch flavored cookies or cakes are other ways to enjoy the sweet treat.

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Five Food Finds about Almonds:

• There are 5,639 people in the U.S. listed on whitepages.com with the last name ‘Almond’.

• Chocolate manufacturers use 40% of the worlds almonds (2008).

• California produced 998 million pounds of almonds in 2004. The largest crop on record was in 2002, with 1.084 billion pounds.

• It takes more than 1.2 million bee hives to pollinate California’s Almond crop (over 550,000 acres).

• Chocolate manufacturers currently use 40 percent of the world’s almonds and 20 percent of the world’s peanuts.

HOW TO OBSERVE

Try the Almond Buttercrunch recipe below or stop by a local candy shop for a taste of this sweet treat.  Use #NationalAlmondButtercrunchDay to share on social media.

HISTORY

Within our research, we were unable to identify the creator of National Almond Buttercrunch Day.

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Almond Buttercrunch Candy IAlmond Buttercrunch Candy I

Prep:        10 m
Cook:       20 m
Ready In:  2 h 30 m

"This recipe has been in our family for years, and it is our favorite. It is delicious and addicting. Get ready to go on a diet after the holidays!"

Ingredients

• 2 (11.5 ounce) packages milk chocolate chips, divided
• 2 cups butter
• 1 pound brown sugar
• 1 cup blanched slivered almonds, divided

Directions

1. Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.

 

2. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.

 

3. In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.

 

4. Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.

 

5. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.

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