Chocolate Buttercrunch Toffee

December 10, 2017

in Cook What You Like, Cookies and Confections

buttercrunch toffee

Chocolate. Buttercrunch.  Toffee.  These delicious words sound crunchy and nutty and oh, so good!  And this candy is all of that!

Most people think that making candy is complicated or takes a long time.  Some sweets are fussy but this recipe isn’t one of those.  You do need a candy thermometer to ensure success when making this confection.  Many grocery and general department stores carry candy thermometers in the kitchen accoutrements area.

As with most recipes, preparation is half of the success.  Start with toasting  the nuts, and when cool, chop and set aside.   Line a small cookie sheet with parchment paper or foil to prevent sticking and for easy clean-up.

To make the toffee, melt the butter in a medium saucepan on the stove.  Mix in salt, sugar, water, and corn syrup.  Bring the mixture to a boil – no stirring needed until the end.

When the mixture starts to darken, insert candy thermometer into the mixture.  When the mixture reaches 300° F (hard crack stage), take candy off the heat, add vanilla and chopped nuts, stir, and quickly pour onto prepared pan.  Spread and smooth candy.

Scatter the surface with chocolate chips.  When the chocolate softens,  spread over the surface of the candy.  Finish with a dusting of finely chopped nuts.  Break into pieces after chocolate has hardened, if you can wait!

Recipe: Chocolate Buttercrunch Toffee

Easy and delicious!  This simple buttercrunch toffee has nuts throughout and is finished on top with a layer of chcolate and dusting of nuts.


  • 2 cups walnuts (almonds or pecans can also be used)
  • 1 cup / 2 sticks / 8 ounces unsalted butter
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 Tablespoons water
  • 1 Tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1 to 1 1/4 cups chocolate chips (milk, semi-sweet, dark, bittersweet)


  1. Prepare nuts and pan: lightly toast nuts, cool, and chop into medium pieces no larger than 1/2 inch big.  Put the equivalent of 1 1/2 cups nuts of the larger pieces into one bowl and the smaller pieces and nut dust into another bowl.
  2. Line a small cookie sheet (15 inches x 10 inches) or a 9-inch square pan (for thicker pieces) with parchment paper or foil.  Set aside.
  3. Cook syrup:  Melt butter over medium to medium high heat in a 3 3/4 to 4 1/2 quart saucepan.  Remove from heat and add salt, sugar, water, and light corn syrup.  Mix to combine and put back on to the heat.  Bring to a boil over medium to medium high heat.  Do not stir mixture while it is cookng.
  4. When mixture starts to darken, watch its temperature.  After the mixture starts to change color, it will reach 300º F quickly; keep an eye on the candy’s temperature.   The cooking process takes about 10-12 minutes.  Once the mixture reaches 300º F (cooking the candy too long will harden it too much), take the candy off the heat, quickly add vanilla extract, then carefully pour in the 1 1/2 cups of larger nut pieces.  Stir candy with a wooden spoon or spatula and pour into prepared pan.  Quickly spread the mixture as evenly as possible, about 1/4-inch thick.  The candy will not fill up the small cookie sheet but will cover a 9-inch square pan.
  5. Finish:  scatter chocolate chips over the hot candy and wait a couple of minutes for chocolate to soften.  Spread chocolate over candy surface – an offset spatula does a good job.  Then dust the toffee top with the remaining 1/2 cup of finer chopped nuts.
  6. When chcolate has hardened, peel off paper or foil and break toffee into pieces.  Store candy in an airtight tin lined with waxed or parchment paper.  Keeps for about 2 weeks.


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