more tips for making the best buttercrunch toffee: This will seal the toffee off from air and preserve the candy for months. If you really want them to last a long time, break the toffee into pieces (before the chocolate layers) and then dip the individual pieces in tempered chocolate. I prefer to store them in a ziptop bag, but to be extra cautious you could also wrap them individually in plastic wrap. To extend the shelf life as much as possible, store it in an airtight container. Eventually your beautifully crunchy toffee will get soft and sticky. Toffee, like all candy, will absorb any and all moisture from the air. what you need for this butter toffee recipe: You can use any nut you like, though! Just make sure they’re roasty toasty (preferably salted!) and not raw. The soft crunch adds a delicious texture, too, that goes hand in hand with the tender crunch of this butter toffee. Pecans: I love the deep, nutty flavor of toasted pecans combined with the caramelized flavors of toffee. And temper the chocolate for a hard, stable, snappy coating that won't melt in your fingers. Use your favorite bittersweet chocolate to balance the sweet toffee. Not only does this make the buttercrunch taste like the best Heath bar ever, but it also protects the candy from humidity and prolongs the shelf life.
Stirring helps prevent burning, and corn syrup lets you stir without crystallization issues.ĭouble the chocolate: Go big here and coat both sides with chocolate. I’ve made toffee before that crystallized so much, it basically turned into a toffee-fudge baby. Toffees cooked to a lower temperature always seem a little pale to me, and I love the deeper color that a few more degrees gets us.Ĭorn syrup: I prefer to add a few tablespoons of corn syrup in my toffee recipe to reduce risk of re-crystallization. Two, the longer cook time builds a richer, more caramelized flavor that is just so good. One, the toffee won’t stick to your teeth at all. I prefer to add cook it a little further to 310☏, for a few reasons. Higher cooking temperature: Most toffee recipes cut the heat at 295☏. A tiny pinch of baking soda lightens the candy and gives it a more delicate, tender crunch. Don’t go crazy with European-style butters that have higher butterfat, though, or your toffee is much more likely to break.īaking soda: This is a non-traditional toffee ingredient, but one I love to add. We stir in a little salt, too, but there’s just something about creamy salted butter and candy that I can’t get enough of. Salted butter: Salted butter enhances all the flavors and makes this toffee extra delicious. As an Amazon Associate, I earn from qualifying purchases. Keep reading for all the tips, tricks and to learn why this butter toffee is just so good! I’ve taken this toffee recipe through the wringer to troubleshoot all of the common issues with toffee and have landed on the most perfect buttercrunch recipe ever. It tastes and looks like it’s straight out of an artisan chocolate shop! It starts with a perfectly crunchy, buttery, deeply caramelized toffee and gets a double coating of snappy dark chocolate and salted pecans. This butter toffee might be my number one most addicting candy.
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