Butter Toffee

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.

This Buttery Toffee is something that is requested by our friends and family every single holiday season. It's the most insanely addicting Christmas treat that's almost like a homemade candy.

It has a base crunchy caramel layer that's studded with nuts, we prefer pecans or almonds. Once that cools, it's topped with a layer of melted chocolate and sprinkle with more nuts, salt, and peppermint if desired (we highly recommend!). The texture of the toffee is crisp, but once you begin eat it, it almost becomes chewy, the best of both worlds!

This is one of those dessert recipes your friends will think you bought from a fancy pastry or candy shop. But guess what? You can impress them and say you made it right at home! It's truly so easy and only takes 7 ingredients.

If you're looking for more holiday dessert recipes to make for the season, we have so many favorites. Our Graham Cracker Toffee is similar in flavor and also a fan favorite (it's a viral recipe on our social media channels). And our White Chocolate Peppermint Cookies are too easy to whip up and kids love them!

Why You'll Love this Recipe

• 7-Ingredient Holiday Candy Recipe. This buttery toffee is an easy Christmas candy to make right at home. Just be sure to use a candy thermometer when making it for success every time.
• Customize with nuts or toppings. You can add your favorite nuts to this recipe as well as toppings on the melted chocolate. We love adding flaky sea salt and crushed peppermint.
• The perfect gift for friends and family. This treat is the ideal gift to make in advance. It stores so well at room temperature. We love to wrap it in cellophane bags with a fun ribbon to give to everyone we know!

Ingredients

Scroll down to the end of this post for specific ingredient amounts in the recipe card. 

• Pecans or almonds: The chopped nutty topping that goes both in the buttery toffee layer as well as on top of the chocolate.
• Unsalted butter: When melted with the sugar makes for the best caramel recipe you've ever tried.
• Granulated sugar: The base of any toffee recipe, the sugar caramelizes to become rich in flavor and crispy in texture.
• Corn syrup: Gives a hint of chew in each bite.
• Baking soda: Reacts to create air bubbles in the sugar of the toffee which creates a lighter, more airy texture that's also beautifully crispy.
• Vanilla extract: Adds a caramel vanilla note.
• Chocolate chips or chopped chocolate bars: The chocolatey top layer of the butter toffee that's oh so delicious. Milk, semi-sweet, white chocolate or a combination varieties works.
• Large flake salt, crushed peppermint: Garnishes to top the delicious butter crunch. Both are optional but highlight recommended.

Tools You'll Need

• Cookie Sheet (Half Sheet Pan Size 13"x18")
• Offset Spatula
• Measuring Cups and Spoons
• Medium Saucepan
• Digital Candy Thermometer or Glass Thermometer
• Parchment Paper
• Silpat Mat (optional)

How to Make Butter Toffee

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!

6. Carefully pour the hot toffee mixture into the prepared sheet pan.

7. 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.
8. Melt chocolate chips in a microwave-safe bowl or over a double boiler. Once melted, spread evenly over the cooled toffee.

9. Sprinkle chopped nuts on top while the chocolate is still warm.

10. Once the chocolate has set, use the parchment paper to lift the toffee out of the pan. Break or cut it into pieces.

Expert Tips

• Work quickly and be prepared. Have all of your ingredients pre-measured in advance, this toffee comes together extremely quickly so it's best to have everything ready so nothing burns.
• Use a candy thermometer. I can't stress enough the importance of buying this inexpensive piece of equipment! It's truly the key to success for making it correctly.
• Be sure to let the butter toffee cool completely before spreading over the melted chocolate. This ensures that the toffee and the chocolate don't swirl together and form two separate layers.
• Line the baking sheet with extra parchment paper. You'll want it to hang over the sides of the baking sheet so that the toffee doesn't stick to the sides and is easy to lift out.

Toffee Troubleshooting

• Ingredients: The quality and type of ingredients can greatly affect the flavor and texture. Using high-quality unsalted butter and pure vanilla extract will enhance the taste.
• Temperature Control: Precise temperature is critical when making toffee. Cooking the mixture to the correct temperature (usually between 285°F to 300°F, or the hard crack stage) is essential for achieving the right texture. For this recipe, cooking to 300-305°F is ideal.
• Elevation: At higher elevations, the boiling point of sugar syrup decreases. As a result, the sugar mixture will reach the hard crack stage (around 300°F) at a lower temperature, which can lead to undercooking if the recipe is not adjusted for altitude.
• Cooking Technique: Stirring constantly and controlling the heat will prevent the mixture from burning. The cooking time may vary, so attention is needed to avoid overcooking or undercooking.
• Type of Pan: Different materials conduct heat differently. Heavy-bottomed pans, such as stainless steel or aluminum, provide even heat distribution, which helps prevent hot spots that can lead to burning or uneven cooking. Thin pans may experience hot spots, causing the sugar to cook unevenly. The type of pan can impact the amount of time it takes to get to the desired temperature too.
• Humidity: High humidity can affect sugar's ability to crystallize properly, which can lead to a grainy texture in the finished toffee. It's best to make toffee on dry days.
• Cooling Method: Allowing the toffee to cool properly is crucial for achieving the right consistency. Cooling on a marble slab or a baking sheet lined with parchment paper can influence the texture.

Storage and Make Ahead

It's so important to store the butter crunch in an airtight container at room temperature. It will keep well for up to a week, so it's the perfect treat to make in advance for a holiday party.

FAQs

More Holiday Dessert Recipes

• White Chocolate Peppermint Cookies
• Holiday Elf Snack Mix
• 7 Layer Magic Cookie Bars
• Cranberry Orange Pound Cake