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4.4 from 204 votes

Buttercrunch Toffee

With buttery toffee, chocolate, and nuts, this Buttercrunch Toffee tastes just like a homemade Heath bar! Homemade toffee makes a great sweet, salty and crunchy treat throughout the holidays and is perfect for gift-giving too!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 48 servings
Calories: 118 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1.5 cups unsalted butter
  • 1.5 cups granulated sugar
  • 1.5 tablespoons light corn syrup
  • ¼ cup water
  • 10 ounces mini semisweet chocolate chips - I use Ghirardelli
  • ¾ cup finely chopped roasted almonds or pecans - I use Trader Joe's roasted & salted pecans
  • 1 to 2 teaspoons Maldon sea salt flakes

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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

  • Be sure to read through the "Tips for Success" portion of this post before starting this recipe.
  • adapted from Mom's recipe box

Nutrition Information

Serving 1 Calories 118kcal (6%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Cholesterol 15mg (5%) Sodium 101mg (4%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 48servings

Amount Per Serving

Calories 118

% 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.