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Buttercrunch Toffee

 Buttercrunch Toffee
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says “Christmas” in a yummy way.
16 ServingsPrep: 30 min. Cook: 30 min. + standing


  • 1-1/2 teaspoons plus 1/2 cup butter, divided
  • 2 cups chopped pecans, toasted, divided
  • 1-1/4 cups packed brown sugar
  • 2 tablespoons water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon baking soda
  • 6 ounces bittersweet chocolate, chopped


  • Line a 13-in. x 9-in. baking pan with foil; grease the foil with
  • 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set
  • aside.
  • In a small heavy saucepan, combine the brown sugar, water and the
  • remaining butter. Bring to a boil over medium heat, stirring
  • constantly. Cook without stirring until a candy thermometer reads
  • 290° (soft-crack stage). Remove from the heat; stir in vanilla
  • and baking soda. Pour into prepared pan (do not scrape sides of
  • saucepan).
  • Sprinkle with chocolate; spread with a knife when melted. Sprinkle
  • with the remaining pecans. Let stand until set, about 1 hour. Break
  • into pieces. Yield: 1 pound.
Nutritional Facts: 1 ounce equals 266 calories, 19 g fat (7 g saturated fat), 16 mg cholesterol, 69 mg sodium,

2 of 2

Buttercrunch Toffee (continued)

Nutritional Facts: 25 g carbohydrate, 3 g fiber, 4 g protein.