Butter Nut Crunch Toffee

This toffee recipe is as delicious as it is fast. Traditionally made around Thanksgiving and Christmas, but you’ll find reasons to make it year round, no matter what holidays you do or don’t celebrate. Keep chunks of it in the fridge, and break yourself off pieces for a quick dessert or excellent late-night snacking. Break up into smaller pieces for a perfect ice cream topping.

Can keep for up to 3 weeks in the fridge, and crisps up more as it ages.

This recipe was lovingly shared by Lynda Luther via her granddaughter Bee.

Lynda’s recipe, written by Bee’s mother

Click here to read more about Lynda and her recipe

I recommend getting all your equipment ready to go before you start cooking. Here’s everything you’ll need:

  • Medium-size pot that has a reputation for even-cooking
  • Candy thermometer (needs to read up to at least 300 degrees F/149C)
  • High-heat compatible rubber spatula
  • Sheet pan, at least 12×15″
  • Sil-pat baking mat, optional, but recommended

Butter Nut Crunch Toffee

A classic American toffee, filled with nuts, and topped with melted dark chocolate. Sometimes called buttercrunch, nut crunch, or English Toffee.
The toffee cooks quickly, so have everything set up and ready to go before you start!
Yield: Recipe makes one full 12×15" sheet pan, spread thin.
Print Recipe

Ingredients
  

  • 1 cup unsalted butter
  • 1 1/3 cup granulated white sugar
  • 1 T light corn syrup
  • 3 T water
  • 1 cup finely chopped nuts plus 1/4 cup for topping, optional
  • 1 cup dark chocolate, melted
  • Flake salt for topping, optional

Instructions
 

  • Prepare sheet pan by lining with Sil-pat baking mat, or greasing thoroughly. Set aside.
  • In medium pot over medium-low heat, melt together butter, sugar, corn syrup and water.
  • Once sugar is thoroughly melted and no granules are left, raise heat to medium high. Cook to hard crack stage, 295-309F (146-154C). Toffee will become a dark brown, and might be about to smoke.
  • Working quickly, immediately pull pot off heat. Stir in 1 cup nuts (reserve a 1/4 cup for topping), then spread toffee mixture out onto prepared sheet pan. Spread to desired thickness – I recommend about a 1/2".
  • Allow to cool thoroughly, then top with melted chocolate. Spread the chocolate quite thin, then top with reserved 1/4 cup chopped nuts & flake salt, if using. Chill in fridge, then break into pieces when ready to eat.

Notes

  • To avoid an overly sticky toffee that can be hard to chew, cook the toffee to a higher temperature (about 305F). This toffee also seems to improve with age and will be less sticky as it sits in the fridge.
  • Use any nuts, or combination of nuts, you like. Pictured here is a combination of almonds and peanuts.