Easy Toffee Buttercrunch Candy Recipe

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Though I try not to eat it very often, toffee is my favorite candy. In Rockport MA, the charming seaside town I often write about, there are two candy stores owned by two different but related family members, called Tuck’s Candy and Gifts (no website) and Tuck’s Candy Factory. They both make yummy toffee buttercrunch candy as well as other delicious candy treats.

Harbor Sweets, a chocolatier in Salem MA, makes their own unique version of toffee candy called Sweet Sloops. They are shaped like sailboats with white sails made from white chocolate over milk chocolate and toffee with a sprinkling of crushed almonds on the bottom of the hull. They’re adorable and yummy.

Since I love to cook and I love crafts, I decided to try to make my own buttercrunch toffee candy. I had the ingredients in my pantry and ‘fridge, so yesterday I tried it out. It was a big success! I thought I’d share the recipe and process with you in case you want to make some for stocking stuffers, hostess gifts or after holiday dinner treats.

Easy Toffee Buttercrunch Candy

I made a relatively small amount of buttercrunch (about 1 1/4 lb.) because I wasn’t planning on gifting it, and I wanted to limit the amount that Jeff and I eat! If you need or want to make a larger amount, just double everything and use a larger pan, 9″ x 13″.

What you need to make about 1 1/4 lb.:

• 8″ x 8″ or 9″ x 9″ pan
• parchment paper
• candy thermometer (though you can get along without one)
• heavy bottom saucepan
• offset spatula

Ingredients:

• 1 c. unsalted butter/2 sticks
• 1 c. white sugar
• 1/4 tsp. Diamond Kosher Salt or 1/8 tsp. table salt
• 1 c. or a little more semi-sweet chocolate chips (I used Ghiradelli because it has been shown to have low amounts of lead and cadmium, unlike some other brands)
• 1/2 c. finely chopped nuts (walnuts, almonds, pecans etc.)

Directions

• Line an 8 x 8 pan or baking dish with parchment paper that hangs over two sides of the pan/dish. I cut mine so it would cover some of the other two sides so cleanup would be easier. I then secured the parchment paper with black paper clips.

• Combine butter, sugar and salt in a large, heavy bottomed saucepan over medium heat. Stir constantly until the butter and sugar are melted.

• After the first three ingredients are melted, stop stirring and let the mixture come to a boil. Once it boils, cook till it turns a medium/dark amber color and the temperature reaches 285 degrees F, if you have a candy thermometer. You can stir it a couple of times if you think it needs it. I think it took about 15 minutes for my mixture to turn medium-dark amber. Even after you shut off the heat, the mixture continues to darken a bit.

• Immediately, pour the toffee into the prepared pan. 

• Sprinkle the chocolate chips on top, and let them sit for 1-2 minutes to soften.

• With an offset spatula, smooth the melted chocolate into a thin, even layer.

• Sprinkle the chopped nuts over the chocolate. With the back of a spoon or spatula, press down the chopped nuts lightly, so they become incorporated into the chocolate.
• Place the toffee in the pan in the refrigerator for 1 hour so that it hardens.

• Remove from the refrigerator and lift the parchment paper to remove the toffee from the pan. Place on a cutting board. Remove the parchment paper (it will come off easily).

• Using a large sharp knife, cut into pieces and serve.

• Store in an airtight container.

I love the recipe! It’s a cinch to make, and the toffee buttercrunch looks and tastes like it came from a candy shop!

Allison Cohen

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