Recipe courtesy of Ye Olde Pepper Candy Companie

Buttercrunch Toffee

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  • Level: Advanced
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 24 to 36 candies
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10 ounces (2 1/2 sticks) butter

1 1/3 cups sugar

1/4 teaspoon lecithin

1 heaping tablespoon corn syrup

1/8 teaspoon salt

1/4 cup roasted chopped almonds, optional


  1. In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
  2. After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
  3. Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.