Best 2 Buttercrunch Toffee Recipes

Indulge in the delightful Buttercrunch Toffee, a confection that tantalizes the taste buds with its delicate crunch and rich, buttery flavor. This delectable treat, also known as honeycomb toffee or sponge toffee, is a symphony of textures, blending the airy lightness of spun sugar with the satisfying chew of toffee. Originating in the United States, Buttercrunch Toffee has captivated candy lovers for generations. Our collection of recipes offers a delightful array of variations, ensuring that every palate finds its perfect match. From classic Buttercrunch Toffee to Chocolate-Dipped Buttercrunch Toffee and even Salted Buttercrunch Toffee, our recipes cater to diverse preferences. Embark on a culinary journey and discover the magic of Buttercrunch Toffee, a timeless classic that will elevate your sweet cravings to new heights.

Let's cook with our recipes!

BUTTERCRUNCH TOFFEE

Buttercrunch Toffee image

Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 1 pound.

Number Of Ingredients 7

Ingredients

1-1/2 teaspoons plus 1/2 cup butter, divided
2 cups chopped pecans, toasted, divided
1-1/4 cups packed brown sugar
2 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon baking soda
6 ounces bittersweet chocolate, chopped

Steps:

Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

MAHOGANY BUTTERCRUNCH TOFFEE

Mahogany Buttercrunch Toffee image

A chocolate and nut soft toffee. The name does not do it justice, this confection will become a holiday tradition. Wrap large chunks in colored plastic wrap and tie with a ribbon for your gift baskets.

Provided by Steve_G

Categories Candy

Time 30m

Yield 1 lb, 16 serving(s)

Number Of Ingredients 7

Ingredients

2 cups blanched sliced almonds
1 1/4 cups firmly packed light brown sugar
2 tablespoons water
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
6 ounces semisweet chocolate (coarsely chopped or chips)

Steps:

Preheat oven to 350 degrees F.
Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
Watch carefully, they go from getting hot to dark brown in just a few seconds!
Cool to room temperature.
In a food processor pulse the almonds until they are finely chopped.
Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
Set aside.
In a medium, heavy saucepan combine the brown sugar, water and butter.
Have your baking soda and vanilla extract ready.
Over medium heat bring the sugar mixture to boil.
Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).
Immediately remove the saucepan from the heat as the temperature will rapidly rise.
Immediately add the baking soda and vanilla extract.
Pour this mixture over the nuts on your baking sheet.
Quickly scatter the chocolate over the hot toffee.
Press lightly so it starts melting.
After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
Spread the remaining chopped almonds over the melted chocolate.
Cool completely and break into irregular pieces using a sharp knife.
Store in an airtight container at room temperature for about one month.
Makes one pound.
Can be doubled.

Tips:

To ensure the toffee doesn't crystallize, use a candy thermometer to accurately measure the temperature of the sugar mixture.
For a smooth and even caramel, stir the sugar mixture constantly while it cooks.
To prevent the chocolate from seizing, temper it properly by slowly melting it over a double boiler or in the microwave in short intervals, stirring constantly.
Work quickly when assembling the buttercrunch toffee to prevent the caramel from hardening.
Store the finished toffee in an airtight container in a cool, dry place for up to 2 weeks.

Conclusion:

With its delectable combination of crunchy toffee, creamy chocolate, and a hint of salt, buttercrunch toffee is a timeless classic that is sure to impress. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide provides all the essential tips and techniques you need to create this delicious treat. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a batch of delectable buttercrunch toffee that will satisfy your sweet tooth and bring joy to all who taste it. Happy baking!