Some call it toffee, but Mother Myrick’s Confectionery calls it buttercrunch. Credit Tony Cenicola/The New York Times

Most 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. Ron Mancini, an owner of the company, grew up in Queens eating Loft’s candies. 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.

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