Buttercrunch

ByLeanne Neill
14 Comments
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If you love a candy that crackles, crunches, and keeps you coming back for "just one more", Buttercrunch is about to become your holiday obsession. It's shockingly simple, wildly delicious, and dangerously giftable - because once people taste it, they'll expect it every Christmas. But no need to stop enjoying buttercrunch at Christmas, you can make this all year round!

Close up side shot of a piece of buttercrunch being lifted off a serving plate and held closer to the camera. The bottom toffee layer has sliced almonds dispersed throughout and the top layer is dark chocolate covered in chopped almonds.

Buttercrunch and Almond Roca are very similar in terms of flavor and texture. They use the same ingredients, the only difference is in how you shape the final product. I have a post for Almond Roca and it requires you to have rod shaped silicone molds (which can be bought on Amazon), but buttercrunch is poured out into a baking pan and doesn't require a silicone mold. Ultimately, this Buttercrunch recipe is easier and faster - you just have to decide which shape you prefer and then you can decide which recipe is right for you. These make a great addition into a Holiday Cookies Box too!

If you are looking for other recipes to make over the holidays you should check out my:

Two side by side pictures. On the left is an angle shot looking at a plate filled with almond roca. One piece has been broken in two to reveal the sliced almond toffee coated in chocolate and chopped almonds. The picture on the right is of two shards of buttercrunch laying beside each other on a wood table. The almond toffee bottom is visible below the layer of chocolate and chopped almonds.

Why You Will Love This Buttercrunch Recipe

  • Features a buttery crisp toffee layer topped with melted chocolate and finely chopped almond for the perfect crunch.
  • Looks beautiful in Christmas cookie boxes and adds texture variety alongside softer cookies.
  • Uses simple pantry ingredients but tastes like a gourmet confectionery treat.
  • Breaks cleanly into pieces, making it easy to portion, package, and gift.
  • Make ahead friendly, stays fresh for weeks when stored properly.
  • Reliable cooking method that helps avoid grainy or sticky toffee.
  • Naturally gluten-free, making it a great option when gifting to mixed groups.
  • Perfect balance of sweet, nutty, and chocolatey without being overly sugary.
  • Highly customizable - swap chocolate types, nut varieties, or toppings if desired.

Equipment Needed

Disclosure: as an Amazon affiliate, I receive a small amount of compensation from qualifying purchases at no expense to you. This helps support my work and allows me to bring more yummy recipes your way.

This recipe uses the following baking tools:

Ingredients

Overhead shot of the ingredients needed to make Buttercrunch. Ingredients are: chocolate chips, chopped almonds, sliced almonds, granulated white sugar, salted butter, and corn syrup.

Salted Butter - One of three ingredients used to make the toffee - it is a must. I like using salted butter because I don't have to worry about adding salt, and salt is need to act as a stabilizer to help prevent the butter and sugar from separating.

Granulated White Sugar - One of the other necessary ingredients to make the butter toffee. I haven't tried this with brown sugar, but I know it works great with white sugar.

Corn Syrup - This ingredient is sort of like your insurance policy against grainy toffee. It helps to prevent the sugar from recrystallizing after it has dissolved. If you don't have it, you can leave it out. See Pro Tips and Tricks for more info.

Sliced Almonds - Added to the hot toffee to give a nutty bite. Could be replaced with any nut of your choice.

Chocolate Chips - Melted to form a layer of chocolate on top of the toffee. See Pro Tips for substituions.

Finely Chopped Almonds - Used for the final coating on top of the melted chocolate. I didn't toast these almonds, but you could.

If Cooking at Higher Elevations

If you live at higher altitudes, it is important to ready this section before starting.

When making Buttercrunch at sea level, your sugar and butter mixture will need to reach 310°F (154°C) (hard crack), since water boils at 212°F (100°C) in those conditions. At higher elevations, however, water boils at a lower temperature because of reduced atmospheric pressure, which means your hard-crack target will also be lower. The easiest way to know your adjustment is to boil a small pot of water and check its temperature with your thermometer. For example, if your water boils at 200°F, that's 12°F below the sea-level standard. In that case, subtract 12°F from 310°F and cook your toffee to 298°F instead to achieve the same result.

How To Make Buttercrunch Candy

Making the Toffee

Line an 9x9 square baking pan with parchment paper so the ends hang over on two opposite sides.  This will help with removal of the solid buttercrunch. Set the pan aside.

In a heavy bottom saucepan heat the butter, sugar, and corn syrup over medium/low heat with occasional stirring.

Once the butter is melted, increase the heat to medium.  Gently stir every once in a while to distribute the heat evenly.

Once the mixture comes to a gentle boil, place a candy thermometer in the pot.  Continue to gently stir occasionally to distribute the heat and prevent burning.  The addition of corn syrup helps prevent the re-crystallization of the sugar during stirring. If you don't add corn syrup, then you do not stir the mixture once it begins to boil gently.

Keep an eye on the thermometer.  You want to bring the butter sugar mixture to the "hard crack stage" which is 310F.  This assumes you are at sea level.  If you are cooking at higher elevations make the necessary temperature adjustments as outlined in "If Cooking at Higher Elevations" above.

Two side by side pictures of the process of making toffee for buttercrunch. On the left is a pot of melted butter and sugar beginning to come to a boil, it is a light yellow color. The picture on the right is the same pot after the mixture has reached 310F - it is a dark brown color.

Assembling the Almond Roca

Once at 310F remove the pan from the heat.  Be careful the mixture is very hot!!!  Stir in the sliced almonds and then pour the mixture into the prepared baking pan and smooth it out with an offset spatula, or rubber spatula.

Two pictures side by side. The picture on the left is a side shot of the hot toffee and almond mixture being poured into a square baking pan. The toffee is a brown thick liquid with chunks of almonds. The picture on the right is the same pan after the toffee has been poured and smoothed out to an even brown surface. Almonds are visible near the surface.

Allow the toffee to cool for 10-15 minutes.

If there is butter on the surface, blot it dry with a paper towel.

Sprinkle chocolate chips on the surface.  Let it sit for 5-7 minutes.  The heat from the toffee will melt the chocolate. Use an offset spatula to spread the melted chocolate evenly.

Sprinkle with chopped almonds. It can help to press the almonds down slightly to get them to stick better.

Four overhead shots of making buttercrunch. The first picture in the upper left is of the square baking pan filled with the toffee and almond mixture. The picture in the upper right corner is the same pan with chocolate chips added to the surface, they have sat for about 5 minutes and are beginning to look melty. The bottom left picture is the same pan after the melted chocolate chips have been smoothed out with an offset spatula. The final picture on the bottom right is the pan after the chopped almonds have been added to the layer of chocolate.

Let fully cool, about an hour, or you can place in the fridge for about 20 minutes.

Once fully cool, remove the butter crunch from the pan and place on a cutting board. You can use a knife to cut pieces, or you can break it into shards with your hands. Enjoy!

Pro Tips Tricks and Substitutions.

  1. Corn Syrup is added to help prevent sugar crystallization. Once the sugar is dissolved and the butter sugar mixture is boiling, people are tempted to stir it to prevent burning. Often, stirring can lead to recrystallization of the sugar which will give you a grainy texture in the end. Corn syrup helps to prevent this recrystallization. If you don't have it, you don't need to use it, but I highly recommend not stirring the simmering butter/sugar mixture. I don't use it in my Almond Roca recipe.
  2. I use chocolate chips in this recipe, but you could also chop up your favorite solid chocolate bar. If you don't want to use dark chocolate, you could replace with milk, white, or a mixture.
  3. An 8x8 baking pan could also be used, but your buttercrunch will be a little thicker.
Side shot of a small plate with a stack of square buttercrunch pieces. Five pieces are in the stack and another piece is lying up against the stack. The brown toffee layer has lots of sliced almonds visible in it, and the chocolate layer can be seen on top with lots of chopped almonds attached to the top of the chocolate.

FAQs

Why is the chocolate layer not sticking to the toffee layer? If you have a lot of butter pooled on the surface of the toffee and do not blot it away, the melted chocolate will have difficulties binding to the toffee. Be sure to remove any excess butter/fat.

Can I use nuts other then almonds? Yes, you can use any nuts you like in this recipe. Choose your favorite!

Can I omit corn syrup? Yes, you can. You just have to really refrain from stirring the simmering butter and sugar mixture. My almond roca recipe is very similar to this one, but I do not add corn syrup and it works just fine.

What if I don't have a baking pan, can I still make buttercrunch? Yes, you can. You can pour the hot toffee on to another parchment lined surface. It doesn't need to have edges, the toffee is thick enough to hold its own shape without sliding around too much. You just won't have those clean edges, but it will taste exactly the same. Make sure the surface you choose can handle the heat of the toffee.

Side shot of a small plate with a stack of square buttercrunch pieces. Five pieces are in the stack and another piece is lying up against the stack. The brown toffee layer has lots of sliced almonds visible in it, and the chocolate layer can be seen on top with lots of chopped almonds attached to the top of the chocolate.

Buttercrunch

Leanne Neill
If you love a candy that crackles, crunches, and keeps you coming back for "just one more", Buttercrunch is about to become your holiday obsession. It's shockingly simple, wildly delicious, and dangerously giftable - because once people taste it, they'll expect it every Christmas. But no need to stop at Christmas, this confection can be enjoyed all year round.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour
Course Candy, Dessert
Cuisine American

Equipment

  • 1 Measuring Cups
  • 1 Good Quality 2 Qt Heavy Saucepan
  • 1 Candy Thermometer
  • 1 Parchment Paper
  • 1 9x9 Baking Pan
  • 1 Offset Spatula
  • 1 Rubber Spatula

Ingredients
  

  • 1 cup Salted Butter (227g)
  • 1 cup Granulated White Sugar (210g)
  • 2 tablespoons Corn Syrup (42g)
  • 1 cup Sliced Almonds (95g)
  • 1 cup Chocolate Chips (6.3oz or 120g)
  • 1 cup Chopped Almonds (with skins) (80g)

Instructions
 

  • If you live at higher altitudes, it is important to ready this section before starting.
    When making Buttercrunch at sea level (where water boils at 212°F (100°C)), your sugar and butter mixture will need to reach 310°F (154°C). At higher elevations, however, water boils at a lower temperature because of reduced atmospheric pressure, which means your hard-crack target will also be lower. The easiest way to know your adjustment is to boil a small pot of water and check its temperature with your thermometer. For example, if your water boils at 200°F, that's 12°F below the sea-level standard. In that case, subtract 12°F from 310°F and cook your toffee to 298°F instead to achieve the same result.
  • Line an 9x9 square baking pan with parchment paper so the ends hang over on two opposite sides.  This will help with removal of the solid buttercrunch. Set the pan aside.
  • In a heavy bottom saucepan heat the butter, sugar, and corn syrup over medium/low heat with occasional stirring.
  • Once the butter is melted, increase the heat to medium.  Gently stir every once in a while to distribute the heat evenly.
  • Once the mixture comes to a gentle boil, place a candy thermometer in the pot.  Continue to gently stir occasionally to distribute the heat and prevent burning.  The addition of corn syrup helps prevent the re-crystallization of the sugar during stirring. If you don't add corn syrup, then you do not stir the mixture once it begins to boil gently.
  • Keep an eye on the thermometer.  You want to bring the butter sugar mixture to the "hard crack stage" which is 310F.  This assumes you are at sea level.  If you are cooking at higher elevations make the necessary temperature adjustments as outlined above.
  • Once at 310F remove the pan from the heat.  Be careful the mixture is very hot!!!  Stir in the sliced almonds and then pour the mixture into the prepared baking pan.
  • Allow the toffee to cool for 10-15 minutes.
  • If there is butter on the surface, blot it dry with a paper towel.
  • Sprinkle chocolate chips on the surface.  Let it sit for 5-7 minutes.  The heat from the toffee will melt the chocolate. Use an offset spatula to spread the melted chocolate evenly.
  • Sprinkle with chopped almonds. You can press gently on the almond surface to make sure the almonds are well seated in the chocolate.
  • Let fully cool, about an hour, or you can place in the fridge for about 20 minutes.
  • Once cool, remove the buttercrunch from the pan using the overhanging parchment paper as handles and place on a cutting board. Use a knife to cut into your preferred sizes, or break into shards with your hands.
  • Enjoy

Notes

  1. Corn Syrup is added to help prevent sugar crystallization. Once the sugar is dissolved and the butter sugar mixture is boiling, people are tempted to stir it to prevent burning. Often, stirring can lead to recrystallization of the sugar which will give you a grainy texture in the end. Corn syrup helps to prevent this recrystallization. If you don't have it, you don't need to use it, but I highly recommend not stirring the simmering butter/sugar mixture. I don't use it in my Almond Roca recipe.
  2. I use chocolate chips in this recipe, but you could also chop up your favorite solid chocolate bar. If you don't want to use dark chocolate, you could replace with milk, white, or a mixture.
  3. An 8x8 baking pan could also be used, but your buttercrunch will be a little thicker.
Keyword Almond Buttercrunch, Almond Toffee, Buttercrunch, Buttercrunch Toffee, Christmas toffee

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If you liked this recipe, please consider rating the recipe and leaving a comment below - I love to hear how people get on with my recipes and I truly make an effort to respond to everyone who takes the time to comment. Other recipes you might enjoy include:

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14 Comments

  3. 5 stars
    Made the buttercrunch tonight, glass-shiny snap and that toasted almond crunch. So addictive I had to hide a few pieces for gifting!

    Reply

    1. Yes, you can leave out the corn syrup if you don't have. glad it worked out, you just have to remember to refrain from stirring once it is simmering away.

      Reply

  6. 5 stars
    This was awesome! I am going to make some more for my holiday trays that I had out to the neighbours, I think they will love it too!

    Reply

  7. 5 stars
    Candy that crackles, crunches, and is shockingly easy to make? Yes, please! I can see why it would become a Christmas tradition.

    Reply

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