Today is already day three in our 12 Days of Christmas event! And today we are sharing this decadent Almond & Cashew Buttercrunch Toffee.

This toffee is incredible. It is crunchy, sticky, and loaded with nutty flavour.

a serving bowl full of Almond & Cashew Buttercrunch Toffee

It is also perfect for including in christmas baking deliveries to your loved ones, socially distanced and all.

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Roasted Almonds

To make this recipe, first you will need to make (or buy) Salted Roasted Almonds.

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!

A few things you will need to make this recipe

Making Almond & Cashew Buttercrunch Toffee

All of the ingredients to make the toffee laid out in bowls

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.

This tool will make chopping the nuts SO MUCH easier, but if you have patience a regular sharp knife will work just as well too.

Greasing the Parchment Paper

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.

spreading out the roasted almonds and cashews on a baking sheet lined with parchment paper

Making the Buttercrunch Toffee

In a medium sized saucepan combine the sugar, butter, water and corn syrup.

transferring the ingredients for the toffee into a saucepan fitted with a candy thermometer

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 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.

pouring the prepared toffee on top of the nuts

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.

all of the buttercrunch toffee poured onto the nuts

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.

sprinkling the top of the warm toffee with chocolate chips

Using an offset spatula, spread the chocolate evenly over top of the toffee.

using an offset spatula to spread out the chocolate after it melts

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.

after the almond and cashew buttercrunch toffee has rested and become hard, transfer to a hard surface and smash into pieces

I promise this Almond & Cashew Buttercrunch Toffee is going to be one of your favourite Christmas treats!

holding up one piece of buttercrunch toffee, showing the inside

Storage

Store buttercrunch toffee in an airtight container at room temperature for up to 2 weeks.

We hope you enjoyed the third day of Christmas, make sure to check back tomorrow morning at 8am MST for day four!

We hope our recipes can bring some joy into your homes during these times. Also, we put a lot of work into our recipes, so we would love to know if you tried this recipe and how it turned out for you!

Check out the other recipes in our 12 Days of Christmas holiday event!

First Day of Christmas- Chocolate Crinkle Cookies
Second Day of Christmas- Whipped Shortbread Cookies
Third Day of Christmas- Almond & Cashew Buttercrunch Toffee
Fourth Day of Christmas- Hot Buttered Rum
Fifth Day of Christmas- Sponge Toffee
Sixth Day of Christmas- Sweet & Spicy Holiday Chex
Seventh Day of Christmas- Spicy Bacon Jam Brussel Sprouts
Eighth Day of Christmas- Snickerdoodles
Ninth Day of Christmas- Double Lemon Poppyseed Cookies
Tenth Day of Christmas- Cheesy Stuffed Mushrooms
Eleventh Day of Christmas- Chocolate Cream Cookies
Twelfth Day of Christmas-

We would love to see your creations on Instagram! Tag your creations from the 12 Days of Christmas using #whippeditup2020

If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.

Almond & Cashew Buttercrunch Toffee

Yield: 24 servings

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 30 minutes

This toffee is incredible and sure to be your new favourite recipe for the holidays. It is crunchy, sticky, and loaded with nutty flavour.

Ingredients

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
270 grams Milk Chocolate Chips (~1 ½ cups)

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.

Notes

- Store buttercrunch toffee in an airtight container at room temperature for up to 2 weeks.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 130mgCarbohydrates: 26gFiber: 2gSugar: 22gProtein: 4g

Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.

Almond & Cashew Buttercrunch Toffee

Roasted Almonds

A few things you will need to make this recipe