Buttercrunch Toffee
Yield: 48 servings
With buttery toffee, chocolate, and nuts, this Buttercrunch Toffee tastes just like a homemade Heath bar! Homemade toffee makes a great sweet, salty and crunchy treat throughout the holidays and is perfect for gift-giving too!
Ingredients
- 1½ cups unsalted butter
- 1½ cups granulated sugar
- 1½ tablespoons light corn syrup
- ¼ cup water
- 10 ounces mini semisweet chocolate chips - I use Ghirardelli
- ¾ cup finely chopped roasted almonds or pecans (I use Trader Joe's roasted & salted pecans)
- 1 to 2 teaspoons sea salt flakes (I use Maldon brand)
Instructions
- This recipe works best when you prep everything first. Line a 15" x 10" rimmed pan with foil, extending over the edges, and measure out all ingredients.
- Place heavy saucepan over medium heat and melt the butter. Then whisk in water and let heat for 2 minutes. Whisk in sugar and corn syrup. Nudge the heat up just a bit (not quite medium-high) and stir fairly constantly with a wooden spoon, until mixture comes to a light boil.
- Clip candy thermometer to the inside of the saucepan. Stir only occasionally and briefly with a wooden spoon, slowly and evenly, until candy thermometer reaches 305° F. The mixture will change color as it cooks, from very light to deep amber. Watch carefully, especially near the end, as the temperature rises at a faster rate right at the end. Immediately remove sauce pan from heat.
- Pour hot liquid toffee mixture into prepared rimmed pan. Allow to sit until mixture is stable, but still hot - this should take 2 to 3 minutes.
- Quickly sprinkle mini chocolate chips over the top of the hot toffee, in an even layer. Cover pan with foil to seal in heat and melt the chocolate chips. Let sit for 3 minutes undisturbed, or until all the chocolate chips look glossy. Then spread the melty chocolate chips into an even layer - an offset spatula works great for this. Immediately sprinkle with the chopped nuts and sea salt flakes.
- Chill until firm - I place the pan in the freezer for 30 minutes. Remove pan from freezer, lift toffee out of pan by pulling up on the foil, and transfer to a large cutting board. With a large, heavy, sharp-tipped knife, press into the top of the candy to crack it into pieces. Start toward the outer edge and work your way in. Store in an airtight container in a cool place, preferably in the refrigerator or freezer. Keeps very well in the freezer for a few months!
Notes
Be sure to read through the "Tips for Success" portion of this post before starting this recipe.
How to store: Place buttercrunch toffee in an airtight container for up to 10 days. It should be stored in a very cool, dry place at room temperature or in the fridge. If your home is warm, it's best to store it in the fridge. You can also freeze toffee for up to 3 months. Thaw in the fridge or at room temperature.
adapted from Mom's recipe box
Nutrition Information:
Serving: 1 Calories: 118kcal Carbohydrates: 11g Protein: 1g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 4g Cholesterol: 15mg Sodium: 101mg Fiber: 1g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.