Buttercrunch Toffee Recipe
Crunchy, sweet toffee with creamy milk chocolate and toasted almonds makes this a fan favorite holiday treat!
How to Make the Best Buttercrunch Toffee
This buttercrunch toffee is the ultimate holiday candy that combines crispy, buttery toffee with a layer of creamy milk chocolate and crunchy toasted almonds. The combination of textures and flavors makes it an irresistible treat that’s perfect for gift-giving or enjoying with family and friends.
What Makes This Toffee Special
The secret to exceptional buttercrunch toffee lies in the careful temperature control and quick assembly. By cooking the sugar mixture to exactly 285°F, you achieve that perfect brittle texture that snaps satisfyingly when you bite into it. The milk chocolate layer provides a smooth, creamy contrast, while the toasted almonds add a nutty depth and satisfying crunch throughout.
Tips for Success
To make this candy successfully, invest in a reliable candy thermometer—it’s the key to getting the temperature just right. Work quickly when spreading the toffee onto your prepared pan, as it hardens rapidly once poured. The beauty of this recipe is its simplicity: just a few quality ingredients transform into an elegant confection that tastes like it came from a professional candy maker.
Buttercrunch Toffee
Crunchy, sweet toffee with creamy milk chocolate and toasted almonds makes this a fan favorite holiday treat!
Ingredients
Buttercrunch Toffee
Instructions
Buttercrunch Toffee
- Preheat oven to 350°F. Toast almonds for 5 minutes until fragrant and golden brown. Set aside.
- For thin toffee, lightly coat a 10 x 15 lipped cookie sheet or baking pan with cooking spray. For thicker toffee pieces, use a 9 x 13 sheet or pan. Alternatively, you can use a silpat mat and just eyeball your desired thickness (this is the preferred method).
- In a heavy bottom saucepan, add light brown sugar, unsalted butter, corn syrup and water. Stir to combine over medium-high heat. Bring to a boil and reduce heat to medium-low. Cover with lid for 1 minute to wash any sugar residue off the sides of the pan.
- Uncover and clip on candy thermometer. Cook the candy mixture without stirring until temperature reaches 285°F. Remove from heat immediately.
- Add vanilla extract and baking soda. Stir vigorously for about 10 turns of the spatula and immediately pour over prepared baking sheet or pan. Using the non-stick spatula, spread the toffee evenly over the surface. Work quickly to spread the toffee, it will set within 30 seconds.
- While the toffee is still warm, sprinkle evenly with milk chocolate chips and allow the heat from the toffee to melt the chips, about 1 to 2 minutes. Spread the melted chocolate evenly over the toffee. Top with almond pieces while chocolate is still warm.
- Place the pan in the refrigerator until buttercrunch is firm, about 15-20 minutes. Turn out onto a cutting board, using a sharp knife cut into slightly larger than 'bite-sized' pieces or break apart with your hands.
Notes
- A candy thermometer is essential for this recipe to ensure the toffee reaches the proper temperature.
- Work quickly when spreading the toffee—it sets rapidly as it cools.
- Store finished buttercrunch in an airtight container for up to one week.