PhotoMost people say toffee, but I grew up knowing it as buttercrunch. That’s what Loft, a New York brand started by William Loft in 1860, called it. Loft’s went out of business in the 1990s, but up in Manchester, Vt., Mother Myrick’s Confectionery makes similar buttercrunch. He uses Cabot Creamery butter and coats his buttercrunch with milk or dark chocolate and chopped nuts: $18.95 for 7 ounces to $68.95 for two pounds, Mother Myrick’s Confectionery, 888-669-7425, mothermyricks.com. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times January 15, 2018 16:41 UTC