Milk Chocolate Almond Buttercrunch (Butter Toffee)

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Sweet, buttery toffee coated in milk chocolate and ground almonds make this Buttercrunch one of the best holiday treats ever. This melt-in-your-mouth butter toffee is absolutely AMAZING and perfect for gifts (if you can stand to give it away)!

My mom has been making this buttercrunch for as long as I can remember and it’s always been an all-time favorite of mine. I used to get so disappointed as she packaged it up to give it away as gifts. So sad.

But FINALLY I learned to make it on my own during as recent trip out to visit my parents in Anna, TX. And I am so excited. Because this stuff is the best guys.

THE BEST. So buttery and chocolaty and extra special with the almonds, and my own touch, just a sprinkle of sea salt on top….mmmmmm. I’m so excited to be sharing this with you guys.

And even with my lack of baking skills, I am able to make this. The key is to pay attention to what you’re doing and follow all the steps. It’s definitely not hard.

**If you’re looking for more gift ideas, try these Chocolate Covered Orange Peels or these Gingerbread Cookies**

What is Buttercrunch?

Buttercrunch is not technically toffee, but really, you can call it toffee (i.e. butter toffee, as it has also been called). It has a slightly softer texture than toffee as it is made with slightly less butter. I would describe it as a softer toffee mixed with almonds and topped with melted chocolate and crushed almonds. AKA, the best thing ever.

The Ingredients for Buttercrunch

All easy to find ingredients guys. Get them at the grocery store, or buy them through the below Amazon links if you don’t feel like getting off the couch (I feel you – that’s how I always feel LOL). The below links are affiliate links, I earn a small commission if you buy through these links – it helps me pay for all the failed recipe attempts!

• Salted butter
• Sugar
• Corn syrup
• Almonds
• Milk chocolate chips
• Coarse sea salt

For the almonds, you can buy raw or roasted, but if you buy raw you will need to toast them to use them in this recipe. Personally, I prefer buying them toasted so I can skip the extra step. NOTE: it’s ok if they are lightly salted.

How to Make Buttercrunch

First, grease a 9×13″ baking sheet with butter. Melt the butter in a 2 quart saucepan over low heat. In a separate bowl, combine the corn syrup and water and stir to dissolve fully.

Turn the heat to medium and add the sugar, stirring constantly until sugar fully dissolves, about 3-5 minutes. Add the corn syrup and water mixture.

Turn the heat to medium high and continue stirring the mixture constantly until it reaches a temperature of  300 degrees. Mixture will be bubbly and start to thicken.

SIDE NOTE: When I make this recipe, I use a Thermapen MK4 from Thermoworks. This is literally my favorite thermometer ever. It takes only 3 seconds max to give you an incredibly accurate reading. It eliminates the stress of monitoring temperatures for recipes link this almond buttercrunch. Note in the photo a Thermopop is being used….I shot these photos at my mom’s house to show the process and she uses a Thermopop, which is also a great product from Thermoworks!

Remove from heat and quickly mix in the chopped almonds. Pour the candy mixture on the greased baking sheet and let it spread out. It should be about 1/4″ thick. Pick up the pan and shake gently back and forth to help the mixture more evenly.

Before it starts to cool, sprinkle the top with the chocolate chips and let them melt for 2-3 minutes. Spread the melted chocolate with a knife in an even layer over the buttercrunch. OPTIONAL: Sprinkle the top with 1/2 tsp. of coarse sea salt. Then sprinkle the top with the ground nuts and gently pat on.

Let the chocolate and butter toffee cool and use a knife to break into pieces. To speed up the cooling, I typically place it in the fridge for 15-20 minutes. Just be careful not to leave it in there too long or the chocolate will become too hard and separate from the toffee.

How to store Buttercrunch

Store the butter toffee in a covered container in a cool place or the fridge. My apartment tends to be on the warm side, so I store it in the fridge. But I also live in San Diego where it is always hot, so if you live in a cooler part of the country, you can probably just leave it on the counter.

Tools used for this Buttercrunch

– Thermapen MK4
– 2 Quart non-stick saucepan
– 9×13″ baking sheet
– Wooden spoon

More Holiday Treats (also great for gifts)

How to Make Homemade Candied Ginger
Almond Meringue Cookies
Candied Orange Peels (dipped in chocolate)
Candied Lemon Slices
Gingerbread Cookies
White Chocolate Cranberry Sugar Cookies
Candied Pecans

Did you make this homemade toffee (buttercrunch)? Rate the recipe and leave a comment to let me know how it turned out!

5 from 6 votes

Print

Milk Chocolate Almond Buttercrunch

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Sweet, buttery toffee coated in milk chocolate and ground almonds make this Buttercrunch one of the best holiday treats ever.

Course: candy, Dessert

Cuisine: American

Servings: 12 servings

Calories: 391 kcal

Author: Danielle Wolter

Ingredients

• 1 cup salted butter
• 1 cup sugar
• 1 tbsp. corn syrup
• 2 tbsp. water
• 1/2 cup chopped toasted almonds
• 1/2 cup ground toasted almonds
• 1 1/2 cups milk chocolate chips
• Coarse sea salt

Instructions

1. Grease a 9x13" baking sheet with butter.
2. Melt the butter in a 2 quart saucepan over low heat. In a separate bowl, combine the corn syrup and water and stir to dissolve fully.
3. Turn the heat to medium and add the sugar, stirring constantly until sugar fully dissolves, about 3-5 minutes. Add the corn syrup and water mixture.
4. Turn the heat to medium high and continue stirring the mixture constantly until it reaches a temperature of  300 degrees.
5. Remove from heat and quickly mix in the chopped almonds. Pour the candy mixture on the greased baking sheet and let it spread out. It should be about 1/4" thick . Pick up the pan and shake gently back and forth to help the mixture more evenly.

6. Before it starts to cool, sprinkle the top with the chocolate chips and let them melt for 2-3 minutes. Spread the melted chocolate with a knife in an even layer over the buttercrunch. OPTIONAL: Sprinkle the top with about 1/2 tsp. of coarse sea salt. Then sprinkle the top with the ground nuts.

7. Let the chocolate and butter toffee cool and use a knife to break into pieces. To speed up the cooling, I typically place it in the fridge for 15-20 minutes. Just be careful not to leave it in there too long or the chocolate will become too hard and separate from the toffee.

8. Store in an airtight container on the counter or in the fridge. It should be a cool place.

Recipe Notes

1. Make sure to stir the toffee continuously so it doesn't burn.
2. Once the toffee starts to brown (about 10 minutes in), the temperature will rise quickly, so be ready with your thermometer. 
3. When you pour the toffee on the pan, it should spread to about 1/4" thick. Pick up the pan and shake it lightly to help the toffee spread if necessary.
4. Sprinkle the chocolate chips on as soon as you pour the toffee on the baking sheet. You want to toffee to be warm enough to melt the chocolate. so it can be easily spread. 
5. Don't let the toffee sit in the fridge too long before you break it into pieces, otherwise the chocolate will start to separate from the toffee.
6. Store the butter toffee in a covered container in a cool place or the fridge if you live in a hot climate.

Did you make this homemade toffee (buttercrunch)? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I Love to see what you’re making!