Homemade Buttercrunch Candy Recipe - Allrecipes.com

Homemade Buttercrunch Candy

Recipe by  

"Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family."

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings
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Directions

  1. Butter a baking sheet, and set aside.
  2. Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and the corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
  3. Remove from heat, and quickly stir in coarse nuts. Spread on to prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top. Top with nuts. Refrigerate until firm. Break into small pieces to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2006

substitue brown sugar for a more caramel taste. I used butter and wouldn't even think of using margarine. is fabulous.

 
Most Helpful Critical Review
Dec 10, 2006

I don't know if I am oversensitive to after tastes in vegetable oil products, or what...but this candy has a rancid slightly fishy taste to me from the margarine. I pick up this same taste in canola oil too. Is it just me? I am wondering if this candy can be made with real butter instead. I wanted to send this to some soldiers in Iraq...but I can't now. :-(

 

16 Ratings

Nov 25, 2007

If you like the rich taste of toffee and chocolate, you'll love this. The only changes I made were that I used butter instead of margarine and I cooked it to 290-300 degrees instead of 270 degrees. I roasted my own almonds because I like a deeper flavor. If you have a candy thermometer this is a very easy recipe.

 
Nov 19, 2009

This recipe is in my Better Homes and Gardens cookbook and it has always been a successful one for me! I used butter, though - margarine is a bad idea for this recipe - it won't set up correctly and it will taste weird. I've made many diifferent batches of almond buttercrunch candy and this is the one I've had the best success with. It was perfect and delicious (btw, I did cook it to 300 and it came out the perfect consistency).

 
Jan 01, 2006

Cheap and easy to make. Great for gift giving. I did change the temperature to 290 degree f because when I cooked it to 270 is was not brittle enough and was a bit chewy. Delicious

 
Dec 16, 2005

I used Splenda and it did not work out at all. With real sugar, its a great treat!

 
Dec 19, 2005

Well Julie, this is an absolutely fabulous recipe. We love it. I made a batch to add to some gift baskets I am making for Christmas gifts. I am going to make more tomorrow it is so good. I followed your recipe exactly except I cooked it until it reached 175 degrees only because I was doing two things at once and was not watching closely. The candy turned out perfect. What an easy recipe.Thanks for sharing Julie. Julie have you ever tried to double the recipe? Some things can sucessfully be doubled and some not. Please let me know it would save me some time. Thank you

 
Dec 18, 2006

This candy is great! It tastes just as good or even better than an expensive one my mother-in-law buys and sends us each year. I don't have a candy thermometer so I cooked it until it turned a light brown color and it was perfect. I THINLY spread the toffee layer on a cookie sheet cause I like a thin toffee layer and lots of chocolate. I used walnuts instead of almonds because that's what we like. I will be making this often. Thanks so much for the recipe!

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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