Almond Buttercrunch

Almond buttercrunch
Homemade almond buttercrunch

Elizabeth LaBau

Prep: 45 mins
Cook: 15 mins
Total: 60 mins
Servings: 24 servings
Yield: 24 small bars
Nutrition Facts (per serving)
153 Calories
11g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 153
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 22%
Cholesterol 10mg 3%
Sodium 98mg 4%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Total Sugars 11g
Protein 2g
Vitamin C 0mg 0%
Calcium 32mg 2%
Iron 1mg 4%
Potassium 105mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade almond buttercrunch candy is even better than the store-bought version. It's a rich toffee made with brown sugar and butter studded with toasted almonds. That is then dipped in chocolate and rolled in more nuts for a delicious homemade treat.

If you enjoy Almond Roca, you'll love this recipe. Though the finished candy looks complicated, it's relatively easy, even if it's your first attempt at homemade toffee.


  • 4 ounces (1/2 cup) unsalted butter

  • 3/4 cup brown sugar, packed

  • 1 teaspoon light corn syrup

  • 1/4 teaspoon salt

  • 1 1/2 cups whole almonds, toasted and coarsely chopped

  • 8 ounces semisweet chocolate, or candy coating

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a 4 x 8-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  3. In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.

  4. Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer, stir and boil the toffee until it reaches 290 F/143 C.

  5. After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan—it should be in a layer about 1/2-inch thick.

  6. Let the toffee set for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide x 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger. After another 2 minutes, go over your cuts again as the toffee continues to harden.

  7. As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely. Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.

  8. Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.

  9. Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.

  10. Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy.


  • Store the almond buttercrunch in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, allow it to reach room temperature before serving.
  • If you want to reduce a few steps, don't cut the toffee into fingers. Instead, cover the top of the toffee with chocolate, sprinkle nuts on top, and then break it into pieces by hand.
  • You can melt chocolate in the microwave or in a double boiler on the stovetop. Either way, heat it slowly, stir regularly and do not let any water get into it.