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Butter Crunch Toffee

Updated: Dec 23, 2022

A super simple homemade toffee recipe that has the perfect ‘snap’ and bite. Buttery, nutty, and tastes like you’re a candy pro (which I’m not).

Bringing it back from the SCS ‘new blue’ cookbook. Circa 1987. Just tweaked a couple things.

The candy goodies:

Once the butter and sugar have melted and are boiling, add the water and syrup.

This is VERY important. It HAS to reach 300. Or there will be no 'snap'. The texture will just be all wrong. Trust me, I've done it.

Once it reaches 300. Remove from heat and stir in those pecans.

Spread it all out on some parchment. And let it set be before adding the chocolate.

Place the chocolate and coconut oil in microwave. Mine only took two 30 second increments to melt.

Spread it all out. To desired thickness. And let it set. Or put refrigerate.

She's a beauty.

Even prettier with the holiday sprinkles.



  • 1 cup butter

  • 1 cup sugar

  • 2T water

  • 1T light corn syrup

  • 1 cup pecans, roughly chopped

  • 1 cup semi sweet chocolate

  • 1 T coconut oil

  • Sprinkles (optional)

Toffee Steps:

  1. Bring butter and sugar to a boil in a heavy duty saucepan. Once boiling, add water and syrup. Keep stirring over medium heat until temperature reaches 300 degrees.

  2. Take off heat. Add pecans. Stir it up.

  3. Pour onto parchment paper. Spread to thin layer. Let set form 15 minutes or until semi-set.

  4. In meantime heat chocolate and oil in microwave in 30 second increments. Stir until melted.

  5. Pour on toffee and spread. Refrigerate to set.

  6. Reserve a bit of chocolate for an extra drizzle. Add sprinkles if you wish.

  7. Return to fridge for 30 minutes. Then break apart with hands.

Store in Freezer. We actually like to eat this treat frozen!


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