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stack of buttercrunch toffee

Buttercrunch Toffee

Crunchy, sweet toffee with creamy milk chocolate and toasted almonds makes this a fan favorite holiday treat!
Course Candy
Cuisine American
Keyword buttercrunch toffee, homemade candy, simple candy making
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 1 pound
Calories 2953kcal
Author Lauren


  • ¾ cup sliced almonds toasted and chopped
  • 1 cup milk chocolate chips
  • 1 ¼ cup light brown sugar firmly packed
  • ½ cup unsalted butter cut in pieces
  • 1 tablespoon light corn syrup
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon baking soda


  • Preheat oven to 350. Toast almonds for 5 minutes until fragrant and golden brown. Set aside.
  • For thin toffee, lightly coat a 10 x 15 lipped cookie sheet or baking pan with cooking spray. For thicker toffee pieces, use a 9 x 13 sheet or pan. Alternatively, you can use a silpat mat and just eyeball your desired thickness (this is my preferred method.)
  • In a heavy bottom saucepan, add light brown sugar, unsalted butter, corn syrup and water. Stir to combine over medium-high heat. Bring to a boil and reduce heat to medium-low. Cover with lid for 1 minute to wash any sugar residue off the sides of the pan.
  • Uncover and clip on candy thermometer. Cook the candy mixture without stirring until temperature reaches 285°F. Remove from heat immediately.
  • Add vanilla extract and baking soda. Stir vigorously for about 10 turns of the spatula and immediately pour over prepared baking sheet or pan. Using the non-stick spatula, spread the toffee evenly over the surface.  Work quickly to spread the toffee, it will set within 30 seconds.
  • While the toffee is still warm, sprinkle evenly with milk chocolate chips and allow the heat from the toffee to melt the chips, about 1 to 2 minutes. Spread the melted chocolate evenly over the toffee. Top with almond pieces while chocolate is still warm.
  • Place the pan in the refrigerator until buttercrunch is firm, about 15-20 minutes. Turn out onto a cutting board, using a sharp knife cut into slightly larger than 'bite-sized' pieces or break apart with your hands.


  • Sugar mixture will bubble and steam after adding the vanilla and baking soda.  Choose a saucepan that will have enough space to accommodate.


Calories: 2953kcal | Carbohydrates: 326g | Protein: 39g | Fat: 180g | Saturated Fat: 65g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 380mg | Potassium: 1650mg | Fiber: 22g | Sugar: 291g | Vitamin A: 2838IU | Calcium: 728mg | Iron: 9mg