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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.
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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)
  • 1.5 cups Chopped Almonds (with skins) (120g)

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 5-10 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