Butter Toffee
Description: This 7-ingredient Butter Toffee recipe, also called buttercrunch, is insanely delicious with a caramel nut bottom and a layer of chocolate on top. It's the ideal holiday treat to make as a gift and is easy to customize with different toppings and mix-ins.
Ingredients
- 1 1/2 cups finely chopped pecans or almonds
- 2 cups unsalted butter
- 2 cups granulated sugar
- 3 tablespoons corn syrup
- 1/3 cup water
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 8 ounces chocolate chips or chopped chocolate bars (milk, semi sweet, white chocolate or a combination varieties)
- Optional topping: large flake salt, crushed peppermint
Instructions
- Preheat oven to 350°F. Spread pecans or almonds in a single layer on a half sheet baking sheet. Bake 10-15 minutes. Stir halfway through the toasting time to ensure even browning. Watch carefully to avoid burning.
- Line an 15x10-inch half sheet pan with parchment paper, allowing some overhang to make it easier to lift the toffee out later. Sprinkle 1 cup of the toasted nuts evenly in the pan.
- In a medium saucepan, combine butter, sugar, corn syrup, water, and salt. Place the saucepan over medium heat, and stir periodically until the butter melts and the mixture is smooth.
- Continue to cook the mixture, stirring periodically with a wooden spoon or high-temperature silicone spatula (NOT plastic), until it reaches a light amber color and a temperature of 300-305°F on a candy thermometer. This should take about 15-20 minutes. Be careful not to let it burn. If the temperature is rising too quickly, slightly lower it.
- Once the toffee has reached the correct temperature, remove it from the heat and immediately stir in baking soda and vanilla extract. The mixture will bubble up, so be cautious!
- Carefully pour the hot toffee mixture into the prepared sheet pan.
- Allow the toffee to cool completely at room temperature (about 2-3 hours) until it hardens. Blot any excess oil from the surface with a paper towel.
- Melt chocolate chips in a microwave-safe bowl or over a double boiler. Once melted, spread evenly over the cooled toffee.
- Sprinkle chopped nuts on top while the chocolate is still warm.
- Once the chocolate has set, use the parchment paper to lift the toffee out of the pan. Break or cut it into pieces.