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Easy Buttercrunch Toffee Recipe

Details

Timing
Timing
Total:
Prep:
10 Min.
Yields:
2 lb (1 kg) candy

Crunchy and nutty, this Buttercrunch Toffee looks fancy but is easy to make. Find a pretty tin and gift this treat to your favourite person.

Ingredients & Directions

Prep Time
10 minutes
COOK TIME
10 minutes
Cool Time
3 minutes
Chill Time
2 hours

Ingredients

  • 1 cup
    butter (250 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 1/4 cup
    water (50 mL)
  • 2 tbsps
    corn syrup (30 mL)
  • 1 1/2 cups
    toasted unblanched almonds, coarsely chopped and divided (375 mL)
  • 1/4 tsp
    baking soda (1 mL)

Directions

Equipment Needed 
stovetop Stovetop
saucepan Saucepan
measuring cups Measuring Cups
candy thermometer Candy Thermometer
baking pan 13x9-inch (33x23 cm) Baking Pan
parchment paper Parchment Paper
1

Melt the butter in a large, heavy saucepan set over medium. Stir in the sugar, water and corn syrup. Bring to a boil, stirring constantly.

2

Continue to cook, without stirring, for 10 minutes or until the toffee reaches 300°F (150°C) on a candy thermometer (the hard crack stage) and is amber in colour. (If the toffee bubbles up, adjust the temperature as needed.)

3

Meanwhile, measure out 1/4 cup (50 mL) of the almonds and chop finely for the garnish; set aside. Line a 13 x 9-inch (3 L) baking pan with parchment paper.

Tip

Toast the almonds on a baking sheet in a 350°F (180°C) oven for 12 to 15 minutes.

4

Remove the toffee from the heat; immediately stir in the baking soda and coarsely chopped almonds. Quickly pour the mixture into the prepared pan. Spread the toffee out as evenly as possible.

5

Scatter the chocolate chips evenly over the hot toffee mixture. Let stand for 3 minutes; spread evenly with a spatula. Sprinkle the finely chopped almonds evenly over the chocolate. Chill for 2 hours or until set. Break the candy into pieces and store in an airtight container for up to 2 weeks.

Tip

When the toffee reaches the hard crack stage, a small amount dropped into cold water should form hard, brittle threads that break once cool.

Sprinkle a little coarse sea salt over the chocolate along with the finely chopped almonds for a sweet and salty treat.