Almond Buttercrunch Candy
Indulge in the irresistible crunch of Almond Buttercrunch Candy, a delectable homemade treat that blends buttery toffee, rich semisweet chocolate, and the nutty goodness of toasted almonds. Perfect for gifting or savoring as a sweet snack, this recipe combines simple ingredients like granulated sugar, light corn syrup, and a touch of vanilla extract to create a golden, caramelized base that’s topped with melted chocolate and a sprinkle of chopped almonds. With its delightful balance of textures—from the crisp toffee to the velvety chocolate finish—this classic candy comes together in just 35 minutes and is easy to customize for any occasion. Whether enjoyed as a holiday favorite or an everyday indulgence, this almond toffee candy promises pure, homemade bliss.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2 tablespoons Light corn syrup
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 1.5 cups Chopped almonds (toasted)
- 1 cup Semisweet chocolate chips
Instructions
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a heavy-bottomed saucepan, combine butter, granulated sugar, light corn syrup, water, and salt. Cook over medium heat, stirring constantly with a heat-resistant spoon, until the butter is completely melted and the sugar is dissolved.
Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom. Continue to cook while stirring occasionally until the mixture reaches 300°F (hard-crack stage). This can take about 10-15 minutes. Be patient and adjust the heat as needed to avoid burning.
Immediately remove the pan from heat and stir in the vanilla extract and 1 cup of the chopped almonds. Mix quickly but carefully, as the mixture will be extremely hot.
Pour the hot toffee onto the prepared baking sheet. Spread it into an even layer using a heat-resistant spatula. Allow it to cool for 5-10 minutes.
While the toffee is still warm, sprinkle the chocolate chips over the top. Let them sit for 2-3 minutes to melt, then spread the melted chocolate evenly across the surface using a spatula.
Sprinkle the remaining 0.5 cup of chopped almonds evenly over the melted chocolate. Gently press them into the chocolate to ensure they stick.
Let the candy cool completely at room temperature, or place it in the refrigerator for quicker setting (about 1 hour).
Once fully hardened, break the candy into small pieces using your hands or a knife.
Store the almond buttercrunch candy in an airtight container at room temperature for up to 2 weeks or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 39.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
