Homemade Buttercrunch Candy

15 Reviews Add a Pic
Recipe by  JUBUGG

“Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family.”

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Adjust Servings

Original recipe yields 1 pound



  1. Butter a baking sheet, and set aside.
  2. Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and the corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
  3. Remove from heat, and quickly stir in coarse nuts. Spread on to prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top. Top with nuts. Refrigerate until firm. Break into small pieces to serve.

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Reviews (15)

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substitue brown sugar for a more caramel taste. I used butter and wouldn't even think of using margarine. is fabulous.



If you like the rich taste of toffee and chocolate, you'll love this. The only changes I made were that I used butter instead of margarine and I cooked it to 290-300 degrees instead of 270 degrees. I roasted my own almonds because I like a deeper flavor. If you have a candy thermometer this is a very easy recipe.

Valentine de Villefort

Valentine de Villefort

This recipe is in my Better Homes and Gardens cookbook and it has always been a successful one for me! I used butter, though - margarine is a bad idea for this recipe - it won't set up correctly and it will taste weird. I've made many diifferent batches of almond buttercrunch candy and this is the one I've had the best success with. It was perfect and delicious (btw, I did cook it to 300 and it came out the perfect consistency).

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Amount Per Serving (16 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 132 mg
  • 5%

Based on a 2,000 calorie diet



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Chocolate Caramel Candy


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Old-Fashioned Sea Foam Candy