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Toffee Butter Crunch

Toffee Butter Crunch

Toffee Butter Crunch

0 from 0 votes
Toffee Butter Crunch
4.6 rating based on 12,345 ratings
4.6/5 (6)
Course: CandyDifficulty: Medium

Crunchy and buttery toffee coated in chocolate (milk, dark, white, your choice!) and almonds (or your favorite nuts).


  • 1 cup salted butter

  • 1-1/3 cups sugar

  • 1 tablespoon light corn syrup

  • 3 tablespoons water

  • 1 cup coarsely chopped blanched almonds, toasted

  • 4 (4-1/2-ounce) bars milk chocolate, melted (or 18 ounces of any sweetened chocolate, such as white, dark, semi-sweet, etc.)

  • 1 cup finely chopped blanched almonds, toasted


  • Butter a 9 x 13-inch baking pan; set aside. Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300F on your candy thermometer or 305F at high altitude) – watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in buttered pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces. Yield depends on how big or small your pieces are!


  • Photo by Dutch Boyd under Creative Commons license.
  • Reviewers, if you have a kitchen scale, please help us out and note the yield by weight. Thanks!


Name & Location
(example: Sue in LA)

I loved this recipe,I spread the toffee very thin. used dark chocolate, chopped some dry apricots and dry cranberries chopped very fine and sprinkled with the toasted almond crumbs.
- anita

First time ever making something of this nature. Followed directions and was surprised how easy it was and how it tastes just as good if not better than the expensive store bought. The only thing I didn't understand was amount of chocolate in directions. Looks like 4 4 1/2 ounce bars. I used a little more than 4 1 1/2 ounce bars. Very pleased.
- Joan

This is a great recipe - If you are in a high altitude - you need to cook to about 305 degrees - hotter than at sea level to get it to the hard crack stage. That is the only difference. You also need to make sure you spread it really quickly so it does not harden before you get it to the thickness of about 1/4 inch.
- A Baker

Average. maybe my inexperience, but the layers were too thick and I used less chocolate than the recipe called for.
- A Baker

This recipe was easy to make and is some of the best toffee I've ever tasted. I used only about 1/2 cup of finely chopped blanched almonds to sprinkle on top of the chocolate (rather than 1 cup) and I also sprinkled on a bit of coarse salt.....wonderful!
- A Baker

Advice for first timers-I learned the hard way! a) Its VERY important to NOT STIR while its cooking, otherwise it will turn out grainy. b) make sure its a true hard crack (I don't have a candy thermometer), and it should have a nice caramelized color and aroma. I was inpatient with my first batch, which was still yummy, however, with the second attempt, my self restraint and patience was rewarded with super delicious toffee that could pass for professional! Very easy to make and all your friends will praise your culinary skills!
- Homemade Gifter
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