After writing about Grandpa Max a few weeks back my bother Roy suggested that I write about my mother’s mother.
Grandmother Fanny lived on the top floor of a 5-story walk-up in Brooklyn, New York. She was a tiny lady, not even 5 feet tall, but she was a wonderful cook, baker and candy maker who made the most delicious butter toffee crunch that you ever tasted. Nobody could do it better. It seemed like she was able to squeeze 5 pounds of butter into a 1 pound slab of her ever-popular butter toffee crunch. The way it crunched between your teeth and melted in your mouth was a taste of ecstasy.
The only one who had a copy of the recipe was my cousin Elliot who had hovered over Fanny and copied everything she did one afternoon while she was making her magic concoction.
Elliot was kind enough to share this recipe with me when we decided to make butter toffee crunch at Choclatique. We faithfully use Fanny’s original old-fashioned butter toffee crunch recipe as a base for our Chocolate-Almond Butter Toffee Bites.
We start with Hawaiian-grown pure cane sugar, double score dairy-fresh butter and rich, pure, extra-strong real vanilla. We use our signature dark chocolate—Choclatique Private Reserve (64%), fresh oven-roasted California almonds, roasted cocoa nibs and just a touch of Saigon cinnamon to cover our rich, butter toffee crunch. Nothing has changed since Fanny first made her first batch back in the 1930’s.
Our traditional Chocolate-Almond Butter Toffee Bites are packaged in a chocolate brown ballotin box and double sealed for freshness. They make the perfect melt-in-you-mouth gift or party favor and they’re a wonderful delicious treat any time of day.
Here’s a cheer to you Grandmother Fanny.