Buttercrunch Toffee Candy

by Wendy O'Neal on October 22nd, 2018 | No Comments »

Buttercrunch lies somewhere between caramel and toffee. All three are scrumptious, but this basic Buttercrunch Toffee Candy is the perfect way to get you addicted to making your own homemade candy.

Don't be scared to dig out your candy thermometer...this recipe is super duper easy and tastes amazing! If you are a fan of Almond Roca's then you need this candy in your life. My favorite thing about making candy (or any other recipe) is that I can control the quality of the ingredients. I could make this whole thing using super cheap ingredients or I could make it using all organic ingredients. It's really up to you! Plus you can choose your own chocolate...we all have our favorites (I really like semi-sweet), but if you prefer milk chocolate then use it. I've made up several versions, like my Cashew Toffee Brittle Recipe and they are all gobbled up in a day or two.

My only warning is that this does require active stirring for 15 minutes or so. Do not step away...you don't want to miss the Hard Crack stage and ruin a perfectly good pot of butter and sugar!

Buttercrunch Toffee Candy

I love making my favorite easy toffee recipe for special occasionals. It's so versatile and ready in less than hour! I bet you can't wait to make up a batch.

Buttercrunch Toffee Candy

Buttercrunch Toffee Candy Ingredients

1 cup (2 sticks) butter
1 1/2 cups sugar
3 tbls water
1 tbls corn syrup
1 bag semisweet chocolate chips
1 cup slivered almonds, roughly chopped

Buttercrunch Toffee Candy Directions

Line a 13"x9" jellyroll pan with parchment paper and set aside.

In heavy saucepan, combine butter, sugar, water, and corn syrup. Cook over medium-high heat until you reach the hard-crack stage (300°F...you will need a candy thermometer) stirring constantly and watching carefully (about 15 minutes or so).

Immediately pour onto prepared pan. Sprinkle with chocolate chips and let the heat of the butter/sugar mixture melt the chocolate. Spread gently to cover cooling butter/sugar mixture. Sprinkle with nuts, pressing them gently into chocolate. Let stand 2-3 hours or chill 30 minutes. Break into bite-size pieces.

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Wendy O'Neal

Wendy is married to her high school sweetheart, is a mom to 2 children, and lives in Arizona! She shares her family friendly recipes at Around My Family Table. Live threw her a curve ball after a life threatening dairy allergy and wheat allergy emerged in 2012, so now many of her recipes are gluten and dairy free. When she's not cooking find her on Pinterestor Instagram!