Homemade Buttercrunch Candy

16
JUBUGG 0

"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

servings 243 cals
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Original recipe yields 16 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 17 Ratings

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Most helpful positive review

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

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 c...

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

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 degr...

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...

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

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

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 c...

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 follo...

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 ...

This was easy to make and it tastes great. I used semi-sweet chips because it is what I have and it turned out very tasty. We might think I've wrecked the recipe if I go to milk chocolate next t...