There’s something undeniably festive about crafting a batch of buttery toffee. The process feels like a celebration in itself—watching the sugar transform into a golden, caramelized base, slathering it in a layer of rich, glossy chocolate, and finishing it with a generous sprinkling of warm, freshly roasted nuts.

This buttercrunch candy, also known English toffee, is a timeless treat that embodies the flavours of indulgence and tradition. Whether you’re making it to share with loved ones, to gift, or simply to enjoy alongside a cup of coffee, this sweet creation always brings a touch of decadence to the season.

Yield Roughly 12 Pieces

Mis en Place

200 G Toasted Almonds & Hazelnuts  *or your own favourite combination

30 G Water

120 G Butter 

Pinch of Salt 

200 G Sugar

45 G Brown Sugar 

3 G Baking Soda

5 G Vanilla Extract or Paste

150 G Dark Chocolate

Fleur de Sel

Method

Step 1

Spread half onto a greased cookie sheet or Silpat.

Set aside.

Step 2

In a medium heavy-duty saucepan fitted with a candy thermometer, combine the water, butter, salt, and both sugars (white and brown).

Heat the mixture, stirring gently only if necessary, until it reaches 150ºC.

Keep the vanilla and baking soda close by for quick access.

Step 3

Once the toffee reaches the correct temperature, immediately remove it from the heat. Stir in the vanilla and baking soda until fully incorporated.

Step 4

Quickly pour the toffee over the prepared nuts on the baking sheet.

Using a small offset spatula or similar tool, spread the warm toffee evenly across the nuts.

Step 5

Scatter the chocolate chips or pieces over the hot toffee.

Allow them to sit for about 2 minutes to melt, then spread the chocolate into a smooth, even layer.

Step 6

Sprinkle the remaining nuts over the melted chocolate, gently pressing them in with your hands to ensure they stick.

Sprinkle fleur de sel if using.

Step 7

Let the buttercrunch cool completely until set.

Break it into pieces and serve.

Store any leftovers in an airtight container for up to ten days.