Buttercrunch Toffee

Prep Time
Cook Time
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Recipe: #28298

October 02, 2017

"A tasty and crunchy candy. Makes 1 pound"

Original is 1 serving


  • Serving Size: 1 (844.6 g)
  • Calories 2953.8
  • Total Fat - 147.5 g
  • Saturated Fat - 73.9 g
  • Cholesterol - 428.9 mg
  • Sodium - 3750.6 mg
  • Total Carbohydrate - 371.1 g
  • Dietary Fiber - 8.8 g
  • Sugars - 357.9 g
  • Protein - 61.2 g
  • Calcium - 104.4 mg
  • Iron - 9.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. Set aside to cool.

Step 3

Once the nuts have cooled to room temperature, place in a food processor and pulse the almonds until they are finely chopped.

Step 4

Sprinkle half of the nuts in an 8 inch by 10 inch rectangle on a buttered or oiled baking sheet. Set aside.

Step 5

In a medium-sized, heavy saucepan combine the brown sugar, water and butter. Have the baking soda and vanilla extract ready.

Step 6

Bring the sugar mixture to a boil and cook, stirring as little as possible, until the mixture reaches 285 degrees F (soft-crack stage) on a candy thermometer.

Step 7

Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F.

Step 8

Add the baking soda and vanilla extract and stir to combine.

Step 9

Immediately pour this mixture evenly over the nuts on your baking sheet.

Step 10

Place the chopped chocolate over the hot toffee.

Step 11

After a few minutes the chocolate will be soft enough to spread with a spatula in an even layer over the toffee.

Step 12

Sprinkle the remaining chopped almonds over the melted chocolate.

Step 13

Cool completely and then cut into desired shapes using a sharp knife.

Step 14

Store in an airtight container, at room temperature, for 7 - 10 days.


No special items needed.

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