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Old Fashioned Butter Crunch Candy

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If you are looking for a great holiday gift idea, look no further! This buttery almond toffee is easy and delicious and makes the perfect homemade holiday gift. If you’ve never made candy, this one is super simple and incredibly delicious. You don’t need any fancy equipment, just a candy thermometer. Candy thermometers are easily found online or in your local grocery stores.

It is very important that you check the accuracy of the thermometer by placing it in a pot of boiling water. The temperature should read 212 degrees F (100 degrees C). Don’t worry if your thermometer is off by a couple of degrees, just remember to adjust the recipe temperature. Make sure when you are using the thermometer that the bottom of it does not touch the bottom of the pot. If the thermometer is touching the bottom it can cause an inaccurate temperature reading.

Hot syrups can leave a nasty burn if you can not careful. Be very careful when dealing with the hot syrup in this recipe. It is a good idea to have a bowl of ice water nearby in case you spill syrup on your hand so you can put it into the water to stop the burn.

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Old Fashioned Butter Crunch Candy

Servings: 1 1/2 pounds candy
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  • 1/2 cup almonds
  • 14 tablespoons 1 ¾ sticks unsalted butter
  • 1 ⅓ cups sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 6 ounces milk, semi sweet, or bittersweet chocolate, chopped fine

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  • Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Once cool, finely chop nuts.
  • Line a 9X13 inch baking pan with foil, allowing excess to hang over pan edges. Grease the foil.
  • In a medium saucepan over medium heat, melt butter. Stir in sugar, water, and corn syrup and bring to a boil stirring constantly, until mixture is light caramel color and registers 310 degrees on instant-read thermometer, 10 to 12 minutes.
  • Pour hot caramel into prepared baking dish. Let cool until slightly firm and warm, about 5 minutes. Scatter chocolate evenly over caramel layer, let soften 5 minutes, then spread into an even layer. Sprinkle nuts over chocolate and gently press to adhere.
  • Cool completely, about 1 hour. Using the foil overhang, lift the candy from the pan and break into various size pieces with your hand.
Author: Laura

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Source: adapted from America’s test Kitchen Holiday Cookies 2010

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