50g glucose liquid
10g vanilla paste
- 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.