Almond Buttercrunch

Almond Buttercrunch
(c) Elizabeth LaBau
Ratings (14)
  • Total: 60 mins
  • Prep: 45 mins
  • Cook: 15 mins
  • Yield: 24 small bars (24 servings)
Nutritional Guidelines (per serving)
167 Calories
12g Fat
13g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24 small bars (24 servings)
Amount per serving
Calories 167
% Daily Value*
Total Fat 12g 16%
Saturated Fat 5g 25%
Cholesterol 11mg 4%
Sodium 27mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Protein 3g
Calcium 31mg 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.

Ingredients

  • 4 ounces (1 stick) butter
  • 3/4 cup brown sugar (packed)
  • 1 teaspoon corn syrup (light)
  • 1/4 teaspoon salt
  • 1 1/2 cups almonds (toasted, whole, coarsely chopped)
  • 8 ounces chocolate (semi-sweet or candy coating)

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a 4x8 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 by 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!

Tips

  • 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.