Buttercrunch Toffee
User Reviews
4.4
Buttercrunch Toffee
Description
Buttercrunch Toffee combines butter, granulated sugar, light corn syrup, and water cooked together until the mixture reaches 305° F, achieving a hard crack stage crucial for its characteristic crunch. Once this amber-colored caramel base is poured into a prepared rimmed pan, it sits briefly before being topped with semi-sweet chocolate chips that melt with the residual heat, creating a smooth chocolate layer. Finely chopped roasted almonds or pecans with optional sea salt flakes are sprinkled on top to add texture and a salty contrast to the rich sweetness.
The cooking requires constant attention to avoid burning and careful timing for each step, including the temperature and when to add toppings. The toffee sets as it cools, creating a firm candy that can be broken into shards. This candy is a classic treat offering a satisfying crunch with buttery caramel sweetness, the richness of chocolate, and a nutty finish.
Prepare the pan with foil to allow easy removal and clean-up. The sea salt flakes help balance the sweetness. This confection is ideal for gifting, sharing, or enjoying as a festive treat.
Ingredients
- 1.5 cups butter unsalted
- 1.5 cups granulated sugar
- 1.5 tablespoons light corn syrup
- ¼ cup water
- 10 ounces mini semisweet chocolate chips brand Ghirardelli
- ¾ cup almonds finely chopped, roasted or pecans, roasted & salted pecans brand used
- 1 to 2 teaspoons sea salt flakes Maldon brand
Instructions
- This recipe works best when you prep everything first. Line a 15″ x 10″ rimmed pan with foil, extending over the edges, and measure out all ingredients.
- Place heavy saucepan over medium heat and melt the butter. Then whisk in water and let heat for 2 minutes. Whisk in sugar and corn syrup. Nudge the heat up just a bit (not quite medium-high) and stir fairly constantly with a wooden spoon, until mixture comes to a light boil.
- Clip candy thermometer to the inside of the saucepan. Stir only occasionally and briefly with a wooden spoon, slowly and evenly, until candy thermometer reaches 305° F. The mixture will change color as it cooks, from very light to deep amber. Watch carefully, especially near the end, as the temperature rises at a faster rate right at the end. Immediately remove sauce pan from heat.
- Pour hot liquid toffee mixture into prepared rimmed pan. Allow to sit until mixture is stable, but still hot - this should take 2 to 3 minutes.
- Quickly sprinkle mini chocolate chips over the top of the hot toffee, in an even layer. Cover pan with foil to seal in heat and melt the chocolate chips. Let sit for 3 minutes undisturbed, or until all the chocolate chips look glossy. Then spread the melty chocolate chips into an even layer - an offset spatula works great for this. Immediately sprinkle with the chopped nuts and sea salt flakes.
- Chill until firm - I place the pan in the freezer for 30 minutes. Remove pan from freezer, lift toffee out of pan by pulling up on the foil, and transfer to a large cutting board. With a large, heavy, sharp-tipped knife, press into the top of the candy to crack it into pieces. Start toward the outer edge and work your way in. Store in an airtight container in a cool place, preferably in the refrigerator or freezer. Keeps very well in the freezer for a few months!
Notes
- Line the pan with foil to easily lift the toffee out once set and speed cleanup.
- Use a reliable candy thermometer to reach the exact 305° F hard crack stage for proper texture.
- Sprinkle chocolate chips and nuts promptly when the toffee is hot but stable to ensure even melting and adhesion.
- Sea salt flakes add a subtle contrast; adjust quantity according to taste.
- Store in an airtight container to maintain crispness.
- Refer to included tips to avoid common candy-making pitfalls such as graininess or burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 118kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 15mg | 5% |
| Sodium | 101mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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