Butter Crunch
Indulge in the irresistible sweetness and crunch of homemade Butter Crunch, a classic treat that combines buttery toffee, rich chocolate, and the nutty goodness of almonds. This delightfully crisp candy is made by carefully caramelizing butter, sugar, and light corn syrup to the perfect "hard crack" stage, then enhanced with aromatic vanilla and a generous mix of finely chopped almonds. Once cooled, the glossy toffee gets a luxurious coating of melted dark or milk chocolate and a sprinkling of extra almonds for the ultimate textural contrast. Ideal for gifting, snacking, or serving as a gourmet dessert, this easy-to-make recipe comes together in under an hour and stores beautifully for up to two weeks. Whether you're a seasoned candy-maker or a first-time confectioner, Butter Crunch is a decadent crowd-pleaser that will become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 1 cup almonds, finely chopped
- 8 ounces dark or milk chocolate, chopped
- 0.5 cup additional almonds, finely chopped (for topping)
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a heavy-bottomed saucepan, combine the butter, granulated sugar, corn syrup, water, and salt over medium heat.
Stir constantly with a wooden spoon or heatproof spatula until the butter is melted and the sugar is fully dissolved.
Attach a candy thermometer to the saucepan, ensuring the tip does not touch the bottom of the pan.
Bring the mixture to a boil and cook, stirring occasionally, until the temperature reaches 290°F (143°C)—this is the 'hard crack' stage. Be cautious, as the mixture will be very hot.
Remove the saucepan from the heat and immediately stir in the vanilla extract and 1 cup of chopped almonds.
Quickly pour the mixture onto the prepared baking sheet, spreading it evenly with a spatula into a thin, even layer.
Let the candy cool completely at room temperature for about 20–30 minutes, or until fully hardened.
Once hardened, melt the chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring after each interval.
Spread the melted chocolate over the surface of the cooled butter crunch and sprinkle with the additional chopped almonds.
Allow the chocolate to set completely at room temperature or place the pan in the refrigerator for faster cooling.
Once the chocolate is firm, break the butter crunch into bite-sized pieces and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 600.0 g | 218% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 546.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2501 mg | 53% | |
*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.
