Almond  Butter Toffee  (Butter Crunch)

“Made with just 5 ingredients, this Almond Butter Toffee (Buttercrunch) is made with rich butter toffee laced with toasted almonds, between two layers of melted chocolate and even more almonds. It’s easier to make than you may think and perfect for holiday gift-giving!”

- The Delicious Spoon

Salted Butter

key ingredient:

Ingredients:

– salted butter – granulated sugar – water – light corn syrup – toasted almonds; rough chopped – semi-sweet chocolate chips; divided

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Almond Butter Toffee (Butter Crunch)

Yield

2 lbs.

Course

Dessert, Treat, Snack

prep time

10 Minutes

Cuisine

Italian, American, Christmas

1. Melt the butter in a heavy deep sided frying pan over low heat.

Instructions

2. Add the sugar and stir constantly until the sugar is dissolved or no longer granular.

Instructions

3. Add the water and corn syrup and in and stir slowly.

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4. Continue to cook the mixture over low heat stirring slowly and frequently with a wooden spoon to avoid scorching. Cook until the candy is a light caramel colour and the temperature has reached 290° F. This is the brittle stage and can also be determined with the cold water test. To do this fill a glass with cold water and then drop a small amount of the syrup into the cold water. The syrup should immediately become brittle but not rock hard.

Instructions

5. Once the candy has reached the brittle stage at 290°F remove it from the heat and carefully with as little agitation as possible mix in 1 1/3 cups of the almonds.

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6. Pour the candy onto a parchment lined baking sheet to about a 1/4 inch in thickness. Let cool completely.

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7. Add 3/4 cup chocolate chips to the top of cooled butter toffee and place in an oven on broil for about 1 or two minutes to melt the chocolate. Remove from the oven and use a spatula to spread the melted chocolate over the butter crunch evenly.  Sprinkle half of the remaining almonds evenly over the top while the chocolate is still soft.  Let the chocolate set.  I like to place it in the fridge for about 20 minutes.

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8. Once the chocolate has set, carefully flip the slab of butter crunch over and repeat with the remaining chocolate chips and almonds.  Let the almond butter crunch set in the fridge for about 30 minutes.

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9. Then remove and break into pieces, then prepare for storing.

Instructions

Visit The Delicious Spoon for more notes and tips for making the BEST Almond Butter Toffee (Butter Crunch)!

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Enjoy!

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