3 Ingredient Buttery English Toffee Recipe Without Corn Syrup (Almond Butter Crunch)

3 Ingredient Buttery English Toffee Recipe Without Corn Syrup (Almond Butter Crunch)
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Try this quick and easy 3 ingredient buttery English toffee recipe (Almond butter crunch) candy made without corn syrup. My family loves crunchy buttery toffee candy and this buttery almond toffee recipe filled with almonds satisfies everyone’s craving.

Ingredients for Buttery English Toffee without Corn Syrup:

  • 300 grams granulated sugar ( 11/2 cups)
  • 225 grams unsalted butter (1 cup)
  • 105 grams toasted chopped almonds ( 1/2 cup)

How To Make Almond Butter Crunch Buttery English Toffee?

  1. Spray pan release on a flat pan sheet and set aside.
  2. In a medium size saucepan add the butter and sugar and cook on medium high heat stirring until the mixture caramelizes and the temperature reaches 120°C (250°F) using a candy thermometer.
  3. Add in the chopped almonds and stir until it is well combined with the candy mixture, continue to cook stirring occasionally until temperature reaches 148°C (300°F)
  4. Transfer the liquid toffee to the greased pan and spread evenly with a spatula or spoon.
  5. Let cool at room temperature for 30 minutes then place into refrigerator for 1 hour.
  6. Remove toffee from refrigerator and flip onto counter top. Break into small pieces and enjoy.
  7. Keep stored in an air tight container or jar. Will keep for several weeks.
Almond toffee

3 Ingredient Buttery English Toffee Recipe Without Corn Syrup (Almond Butter Crunch)

Try this quick and easy 3 ingredient buttery English toffee recipe (Almond butter crunch) candy made without corn syrup. My family loves crunchy buttery toffee candy and this buttery almond toffee recipe filled with almonds satisfies everyone’s craving.

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Candy, Dessert
Cuisine American
Servings 16 pieces
Calories 80 kcal

Ingredients
  

  • 300 grams granulated sugar 11/2 cups
  • 225 grams unsalted butter 1 cup
  • 105 grams toasted chopped almonds 1/2 cup

Instructions
 

  • Spray pan release on a flat pan sheet and set aside.
  • In a medium size saucepan add the butter and sugar and cook on medium high heat stirring until the mixture caramelizes and the temperature reaches 120°C (250°F) using a candy thermometer.
  • Add in the chopped almonds and stir until it is well combined with the candy mixture, continue to cook stirring occasionally until temperature reaches 148°C (300°F)
  • Transfer the liquid toffee to the greased pan and spread evenly with a spatula or spoon.
  • Let cool at room temperature for 30 minutes then place into refrigerator for 1 hour.
  • Remove toffee from refrigerator and flip onto counter top. Break into small pieces and enjoy.
  • Keep stored in an air tight container or jar. Will keep for several weeks.
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