Decadent Almond & Cashew Butter Crunch Toffee. This is a recipe that is perfect for Christmas time and cookie boxes! The toffee reminds me of the classic Mackintosh toffee mixed with salty nuts and then covered in a layer of chocolate. You can't go wrong with this tasty treat! This toffee is incredible. It is crunchy, sticky, and loaded with nutty flavour.
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Looking for easy Christmas treats? We have a ton! Be sure to check out this Christmas crack or these quick almond florentine! We also have a variety of toffee recipes, including this easy sponge toffee recipe and this incredible Christmas crack!
It is also perfect for including in Christmas baking deliveries to your loved ones, socially distanced and all.
Roasted Almonds And Cashews
To make this recipe, first you will need to make (or buy) Salted Roasted Almonds. If you prefer, you can use these honey roasted cashews instead of raw cashews.
I published the recipe for roasted almonds a long time back on the blog and to this day these are still one of our favourite snacks. So it only made sense we had to incorporate it in another recipe!
Ingredients For Almond & Cashew Butter Crunch Toffee
A full list of ingredients with exact quantities can be found on the free printable recipe card below.
Making Butter Crunch Toffee
The very first thing you will have to do is prepare the Roasted Almonds. Then you will have to chop up the roasted almonds and cashews.
Next, line a baking sheet with parchment paper and lightly grease the parchment paper with butter.
To grease the parchment paper the easy way, crumple up a small separate square of parchment paper and place the large sheet of parchment on a flat surface.
Dip the crumpled parchment paper in butter and spread it out onto the flat piece of parchment. Discard the small crumpled piece of parchment paper after you are done.
Place the greased parchment paper onto a baking sheet and sprinkle the chopped almonds and cashews onto the lined pan. Spread out evenly and set aside.
In a medium sized saucepan combine the sugar, butter, water and corn syrup.
Over medium heat stir constantly until the butter is melted and the sugar is dissolved. Once the mixture starts to bubble, stop stirring and place a candy thermometer into the pot.
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Cook until the mixture reaches 260°F on the candy thermometer.
Remove the toffee from the heat and stir in vanilla extract. The toffee mixture will bubble vigorously when the vanilla is added.
Be warned that the toffee is very hot. Do not touch the toffee while it is hot as it will adhere instantly to the skin and could cause severe burns.
Now, carefully pour the toffee mixture overtop of the almonds and cashews on the baking sheet. Taking care to pour the mixture evenly over the entire baking sheet.
Immediately, while the toffee is still hot, sprinkle the chocolate chips all over the top of the toffee. Let it rest for 5 minutes until the chocolate chips begin to melt.
Using an offset spatula, spread the chocolate evenly over top of the toffee.
Transfer the toffee to the refrigerator and let set for a minimum of 2 hours, or until the toffee is fully set and hard.
Once the buttercrunch toffee is fully set, remove it from the fridge and using a knife, carefully break the toffee into chunks.
I promise this Almond & Cashew Buttercrunch Toffee is going to be one of your favourite Christmas treats!
Storage
Store buttercrunch toffee in an airtight container at room temperature for up to 2 weeks.
More Christmas Treat Recipes
This butter crunch toffee is a part of our 12 Days of Christmas Series - Season 2. Check out Day 4: Classic Hot Buttered Rum Cocktails! 🎄
If you made this Almond and Cashew Butter Crunch Toffee or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Almond & Cashew Buttercrunch Toffee
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Print Recipe Pin RecipeIngredients
- 2 cups Roasted Almonds chopped
- ¾ cup Raw Cashews chopped
- 1 ½ cups Granulated Sugar
- 1 cup Butter
- ⅓ cup Water
- ¼ cup Corn Syrup
- 1 teaspoon Pure Vanilla Extract
- 1 ½ cups Milk Chocolate Chips
Instructions
- Line a baking sheet with parchment paper and lightly grease the parchment paper with butter.
- Sprinkle chopped almonds and cashews onto the parchment paper lined pan and spread out evenly. Set aside.
- In a medium sized saucepan combine the sugar, butter, water and corn syrup. Over medium heat stir constantly until the butter is melted and the sugar is dissolved.
- Once the mixture starts to bubble, stop stirring and place a candy thermometer into the pot.
- Cook until the mixture reaches 260°F.
- Remove from heat and stir in vanilla extract. The toffee mixture will bubble vigorously when the vanilla is added.
- Pour the toffee mixture overtop of the almonds and cashews on the baking sheet. Taking care to pour the mixture evenly over the entire baking sheet.
- Immediately sprinkle the chocolate chips all over the top of the toffee on the baking sheet. Let rest for 5 minutes until the chocolate chips begin to melt.
- Using an offset spatula spread the chocolate evenly over top of the toffee.
- Transfer the toffee to the refrigerator and let set for a minimum of 2 hours, until the toffee is fully set.
- Once the buttercrunch toffee is fully set, remove it from the fridge and using a knife, carefully break the toffee into chunks.
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Notes
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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