Mahogany Buttercrunch Toffee
Indulge in the irresistible allure of homemade Mahogany Buttercrunch Toffee, a perfect blend of rich, buttery toffee crowned with a velvety layer of melted semi-sweet chocolate and a crunchy scatter of chopped almonds or pecans. This delightful treat boasts a deeply caramelized amber hue, achieved by cooking the toffee to the hard crack stage, and offers a satisfying snap in every bite. Ideal for gifting or savoring as a festive dessert, this easy-to-follow recipe combines classic candy-making techniques with a touch of sophistication. Ready in under an hour and yielding a generous 12 servings, it’s a sweet way to elevate your holiday spread or cozy night in.
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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 teaspoon Salt
- 0.5 teaspoon Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
- 0.75 cup Chopped almonds or pecans
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium, heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, light corn syrup, water, and salt.
Place the saucepan over medium heat and stir continuously until the butter melts and the sugar dissolves.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the mixture but not touching the bottom.
Increase the heat to medium-high and cook the mixture, stirring occasionally, until it reaches 290°F (143°C) on the thermometer (hard crack stage). This will take about 10–15 minutes. The color should change to a rich amber mahogany.
Once the desired temperature is reached, immediately remove the pan from the heat and stir in the vanilla extract.
Quickly pour the hot toffee onto the prepared baking sheet, spreading it into an even layer with a heat-resistant spatula. Work quickly as the mixture will begin to harden.
Let the toffee cool for 2–3 minutes, then sprinkle the chocolate chips evenly over the surface. Allow the chocolate to soften from the heat of the toffee for about 2 minutes.
Use a spatula or the back of a spoon to spread the melted chocolate into an even layer over the toffee.
While the chocolate is still soft, sprinkle the chopped almonds or pecans evenly over the top, pressing them lightly into the chocolate so they adhere.
Let the toffee cool completely at room temperature, or place it in the refrigerator for quicker setting.
Once fully set and hardened, break the toffee into small pieces with your hands or a knife.
Store the Mahogany Buttercrunch Toffee in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 30.8 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 54 mg | 1% | |
*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.
