Almond Butter Crunch IMAGE Author: Canadian Living Credits: Almond Butter Crunch IMAGE

Making chocolate-covered buttery toffee at home is easier than you think! If you're new to candy-making, be sure to use an accurate candy thermometer (digital is best) to help you determine when the toffee is ready.

  • Portion size 64 servings
  • Credits : Canadian Living: Holiday Baking 2015


  • 1 1/3 cup granulated sugar
  • 1 cup unsalted butter
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon salt
  • 1 cup natural (skin-on) almond toasted and chopped
  • 300 g milk chocolate (about 10 1/2 oz) chopped
  • 1/3 cup sliced almonds toasted


In saucepan, heat together sugar, butter, corn syrup, salt and 1/3 cup water over medium heat, stirring with wooden spoon until sugar is dissolved; bring to boil. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 280°F (138°C) or 1 tsp mixture dropped in cold water forms hard
pliable threads, about 15 minutes. Stir in chopped almonds.

Immediately pour into parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Using greased offset palette knife, smooth top. Let stand at room temperature until almost set but still pliable, about 7 minutes. Lift out onto cutting board. Using greased sharp knife, cut lengthwise into 8 strips; cut crosswise to make 64 pieces. Let cool until tops are shiny and candy is not yet hard but holds indentation when pressed, about 5 minutes.

In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth. Let cool slightly. Using 2 forks, dip toffee pieces into chocolate, 1 at a time, tapping forks on edge of bowl to remove excess. Transfer to waxed paper–lined baking sheet; sprinkle with sliced almonds. Refrigerate until chocolate is set, about 20 minutes. (Make-ahead: Refrigerate in airtight container for up to 7 days.)

Change it up: Peanut Butter Crunch

Substitute almonds with roasted salted peanuts.

Tip from The Test Kitchen: To toast almonds, spread them in a single layer onto a rimmed baking sheet; bake in a 375°F (190°C) oven until fragrant and golden, about 10 minutes.

Nutritional facts per piece: about

  • Sodium 23 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 82.0
  • Total fat 6 g
  • Potassium 38 mg
  • Cholesterol 9 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g


  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Almond Butter Crunch