Toffee Butter Crunch
Indulge your sweet tooth with this irresistible Toffee Butter Crunch, a decadent homemade treat featuring layers of crisp, buttery toffee, velvety semi-sweet chocolate, and a sprinkle of crunchy chopped nuts. With just a handful of pantry staples like butter, brown sugar, and vanilla, this recipe transforms into a textured masterpiece that’s perfect for gifting, holiday platters, or satisfying your candy cravings. The customizable topping—think almonds, pecans, or walnuts—offers a delightful twist, while the recipe's straightforward process ensures a foolproof creation every time. Whether you’re a seasoned candy maker or a first-timer armed with a candy thermometer, this quick 30-minute recipe brings professional-quality confections straight to your kitchen.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light brown sugar
- 1 tablespoon Light corn syrup
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 1.5 cups Semi-sweet chocolate chips
- 0.75 cup Chopped nuts (e.g., almonds, pecans, or walnuts)
- 1 teaspoon Vanilla extract
Instructions
Prepare a 9x13-inch baking pan by lining it with parchment paper or a silicone baking mat. Set aside.
In a heavy-bottomed saucepan, combine the butter, granulated sugar, light brown sugar, light corn syrup, water, and salt.
Place the saucepan over medium heat and stir continuously until the butter melts and the sugar dissolves.
Clip a candy thermometer to the side of the pan, ensuring the bulb is submerged but not touching the bottom. Continue heating and stirring as the mixture boils and thickens.
Cook until the mixture reaches 300°F (hard crack stage) on the candy thermometer. This will take approximately 10–15 minutes. Stir occasionally to prevent scorching near the end of cooking.
Once the correct temperature is reached, remove the saucepan from heat immediately and stir in the vanilla extract.
Quickly pour the hot toffee mixture into the prepared pan, spreading it out evenly with a heatproof spatula.
Allow the toffee to set for 2–3 minutes, then sprinkle the semi-sweet chocolate chips evenly over the surface.
Let the chocolate sit on the warm toffee for 5 minutes to melt, then use a spatula to spread it into an even layer.
Sprinkle the chopped nuts evenly over the melted chocolate, pressing them down gently to adhere.
Let the toffee cool completely at room temperature for 1–2 hours, or refrigerate it for 30–60 minutes until fully set.
Once set, break the toffee into bite-sized pieces and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 46.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 60 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.
