300g sucrose
50g glucose liquid
250g butter
50g bourbon
10g vanilla paste
5g salt
Place sucrose, glucose, butter, bourbon, vanilla paste, and salt in a wide skillet. Cook over medium high heat, stirring frequently, until the buttercrunch takes on a deep noisette color.

Immediately transfer to a sheet pan lined with magic paper and spread thin. Transfer the sheet pan to the speed rack to cool and set.

As soon as the buttercrunch is set, break it into shards and transfer to a container with a lid. Any extra time exposed to humidity will render the buttercrunch sticky and unusable.

Formulation courtesy of The Pastry Department