Mahogany Buttercrunch Toffee

Indulge in the irresistible allure of homemade Mahogany Buttercrunch Toffee, a perfect blend of rich, buttery toffee crowned with a velvety layer of melted semi-sweet chocolate and a crunchy scatter of chopped almonds or pecans. This delightful treat boasts a deeply caramelized amber hue, achieved by cooking the toffee to the hard crack stage, and offers a satisfying snap in every bite. Ideal for gifting or savoring as a festive dessert, this easy-to-follow recipe combines classic candy-making techniques with a touch of sophistication. Ready in under an hour and yielding a generous 12 servings, it’s a sweet way to elevate your holiday spread or cozy night in.

Nutriscore Rating: 39/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup Unsalted butter
• 1 cup Granulated sugar
• 2 tablespoons Light corn syrup
• 2 tablespoons Water
• 0.25 teaspoon Salt
• 0.5 teaspoon Vanilla extract
• 1.5 cups Semi-sweet chocolate chips
• 0.75 cup Chopped almonds or pecans

Directions

Step 1

Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.

Step 2

In a medium, heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, light corn syrup, water, and salt.

Step 3

Place the saucepan over medium heat and stir continuously until the butter melts and the sugar dissolves.

Step 4

Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the mixture but not touching the bottom.

Step 5

Increase the heat to medium-high and cook the mixture, stirring occasionally, until it reaches 290°F (143°C) on the thermometer (hard crack stage). This will take about 10–15 minutes. The color should change to a rich amber mahogany.

Step 6

Once the desired temperature is reached, immediately remove the pan from the heat and stir in the vanilla extract.

Step 7

Quickly pour the hot toffee onto the prepared baking sheet, spreading it into an even layer with a heat-resistant spatula. Work quickly as the mixture will begin to harden.

Step 8

Let the toffee cool for 2–3 minutes, then sprinkle the chocolate chips evenly over the surface. Allow the chocolate to soften from the heat of the toffee for about 2 minutes.

Step 9

Use a spatula or the back of a spoon to spread the melted chocolate into an even layer over the toffee.

Step 10

While the chocolate is still soft, sprinkle the chopped almonds or pecans evenly over the top, pressing them lightly into the chocolate so they adhere.

Step 11

Let the toffee cool completely at room temperature, or place it in the refrigerator for quicker setting.

Step 12

Once fully set and hardened, break the toffee into small pieces with your hands or a knife.

Step 13

Store the Mahogany Buttercrunch Toffee in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	722.2 grams (722.2g)

Amount per serving	% Daily Value*
Calories	3363

Total Fat 206.00g	264%
Saturated Fat 101.50g	508%
Polyunsaturated Fat 0.00g
Cholesterol 248mg	83%
Sodium 612mg	27%
Total Carbohydrate 416.40g	151%
Dietary Fiber 26.00g	93%
Total Sugars 367.40g
Protein 35.80g	72%

Vitamin D 0IU	0%
Calcium 254mg	20%
Iron 9mg	51%
Potassium 629mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 3.9%

Carbs: 45.5%