Welcome to Daisy Farm Kitchen. Today I made my Grandma Anna Vee’s Butter Crunch. It was passed down to my Mom and she made it when she hosted ice cream parties at our home at least twice a year.
If we made this every week we might just all have a heart attack. It is addicting!
For this recipe, I used my new Williams-Sonoma Pastry Blender! My first attempt I made this, my Mom’s 20 year old pastry-blender broke, so I got a new one.
I am not a very experienced baker so it was my first time using a pastry blender, and it was easier than I thought.
Butter Crunch is the perfect ice cream topping and I love drizzling caramel on top.
Butter Crunch
Ingredients
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup cold butter, cubed
- 1/2 cup chopped pecans
Instructions
Combine flour and brown sugar in a large bowl. Cut in butter until resembles coarse crumbs. Add nuts. Spread on a greased cookie sheet. Bake at 400 for 15 minutes or until golden brown. Stir baked crumbs with spoon. Cool. Store in refrigerator for later use.
Ingredients
1 cup flour
1/4 cup brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans
Directions
Combine flour and brown sugar in a large bowl. Cut in butter until resembles coarse crumbs. Add nuts. Spread on a greased cookie sheet. Bake at 400 for 15 minutes or until golden brown. Stir baked crumbs with spoon. Cool. Store in refrigerator for later use.
