Stonewall Kitchen, LLC

Tuesday, January 20, 2009

Today is National Buttercrunch Day!

Today is National Buttercrunch (Butter Crunch) Day! My first thought...what are we celebrating here? The the sweet treat, or the lettuce? I decided I would opt to believe that this is an homage to the Butter Crunch candy. My sincere apologies to those who had wished it was National Buttercrunch Lettuce Day!

(image courtesy of

Here is a yummy recipe to make Buttercrunch at home from



1 c. butter
1 1/3 c. sugar
3 tbsp. water
1 tbsp. light corn syrup
1/3 c. chopped toasted blanched almonds
1/2 c. semi-sweet chocolate pieces
1/4 c. finely chopped blanched almonds


In a 2 quart non-stick saucepan, melt butter. Add sugar and stir until dissolved. Stir in water and corn syrup. Cook over medium low heat, stirring occasionally until candy thermometer reaches 300 degrees. Remove from heat. Stir in toasted almonds. Quickly pour mixture onto a lightly buttered non-stick baking sheet. Spread mixture edges of sheet. Let cool slightly. When candy begins to set, sprinkle with chocolate chips. When chocolate softens, spread in a thin layer. Sprinkle with untoasted almonds. Cool completely before breaking up.

I also thought it might be nice to celebrate two special days in one, National Popcorn Day AND National Buttercrunch Day with this recipe from!

Macadamia Butter Crunch Popcorn
Recipe courtesy Popcorn Palace

Yield: 4 to 6 servings


12 cups popped popcorn
3 cups whole macadamia nuts
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda


Preheat the oven to 200 degrees F.

Divide the popcorn and nuts between 2 ungreased 13 by 9-inch rectangular pans. Make sure the popcorn and nuts are evenly mixed.

In a medium saucepan, cook the brown sugar, butter, corn syrup, and salt over medium heat, stirring constantly until bubbly around the edges. Continue cooking for 5 more minutes, and then remove the pan from the heat. Stir in the baking soda until foamy. Pour the mixture over the popcorn and nuts, stirring until the corn is well coated. Bake, uncovered, for 1 hour, stirring every 15 minutes.

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