Caramel, covered in chocolate, and sprinkled with chopped almonds. This buttery, crunchy candy is a real delight!

Almond Buttercrunch Candy [Vegan]

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For the Toffee:
  • 1 cup vegan butter, cut into pieces
  • 1 1/2 cups sugar
  • 3 tablespoons light corn syrup
  • 1 cup almonds, chopped and slightly toasted
For the Topping:
  • 16 ounces bittersweet chocolate
  • 1 cup almonds, chopped and slightly toasted


For the Toffee:
  1. Lightly grease a baking sheet, or use a silicone baking mat.
  2. In a medium deep saucepan, melt the butter. Remove from heat and stir in the sugar, water, and corn syrup. Return to heat and bring the mixture to a boil.
  3. Boil gently over medium heat, stirring occasionally to dissolve the sugar until the mixture reaches 300°F on a candy thermometer. If you don’t have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you’ll be able to snap it in two, without any bending or softness.
  4. Remove from heat and mix one cup of chopped almonds.
  5. Pour the mixture, quickly and evenly, over the baking sheet. Allow the buttercrunch to cool completely.
For the Topping:
  1. Place half the chocolate in a microwave-safe bowl. Microwave on high in 30 seconds intervals, until the chocolate melts. Pour over the toffee and spread with an offset spatula in an even layer. Sprinkle the remaining chopped almonds over the melted chocolate. Let cool until the chocolate is firm.
  2. Flip the toffee. Melt the other half of the chocolate and pour over the toffee in an even layer. Let it cool completely.
  3. Then cut the toffee into uneven pieces using a sharp knife.

Nutritional Information

Total Calories: 5882 | Total Carbs: 454 g | Total Fat: 379 g | Total Protein: 75 g | Total Sodium: 1737 g | Total Sugar: 383 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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