Easy Buttercrunch Toffee Recipe - Homemade Heath Candy Bar! (2024)

With buttery toffee, chocolate, and nuts, this Buttercrunch Toffee tastes just like a homemade Heath candy bar! Homemade toffee makes a great sweet, salty, and crunchy treat throughout the holidays and is perfect for gift-giving too!

An Easy Homemade Toffee Recipe

This Buttercrunch Toffee recipe is a longtime family favorite. I’ve been making this since I was a little girl, with Mom and my sisters in the kitchen. After the three of us girls were out living on our own, Mom would even mail this delightful treat to us for Saint Nicholas Day each year!

This toffee recipe is pretty much a homemade Heath candy bar. With a buttery toffee base, plus a layer of chocolate and salty nuts, the taste is almost identical…except I like to embellish the tops with sea salt flakes, SO GOOD!

If you’re a fan of Heath bars, you’re going to LOVE this recipe!!

Looking for more Christmas candy ideas? Try my simple Peppermint Bark recipe!

If you’ve never made toffee or other candy before, don’t worry. You’ll need a candy thermometer, and then just follow the easy instructions.

Whether you turn this into an annual tradition like my family or simply whip up a batch to enjoy this year, I think you’re going to fall in love with this sweet and salty caramel toffee treat!

What is Toffee?

Toffee is basically butter and sugar that is gradually cooked to the hard-crack sugar stage. When the sweet caramelized liquid is poured into a rimmed sheet pan, it cools and solidifies to give you that signature toffee texture.

While its flavor and color are much like chewy, gooey caramel, toffee’s texture is crunchy and crackly, and breaks into jagged pieces. This harder texture results from cooking the butter and sugar to a higher temperature than caramel.

And if the toffee is dipped in chocolate and covered with crushed nuts, it’s called buttercrunch, which is what I grew up on. Basically a Heath candy bar. :)

What You’ll Need

Six ingredients is all you will need for this perfectly salty, chocolatey buttercrunch!

• Unsalted butter
• Granulated sugar
• Light corn syrup – Only 1.5 tablespoons is used in this recipe.
• Water
• Semisweet chocolate chips – Use a quality brand. I prefer Ghirardelli mini chocolate chips for this recipe.
• Roasted nuts – I prefer chopped roasted pecans, but almonds are also good.
• Sea salt – I highly recommend Maldon sea salt flakes!

How to Make Toffee Buttercrunch

If you’ve ever wanted to make a homemade heath bar, this is your chance – and it’s easier than you may think!

• Make the toffee mixture. Melt the butter over medium heat. Then whisk in water, sugar, and corn syrup. Bring it to a low boil. Then clip a candy thermometer to the inside of the pan. Stir occasionally, briefly, and slowly until the candy thermometer reaches 305° F. The color will change to a deep amber. Immediately remove from heat.

• Transfer to a pan. Pour the liquid toffee mixture into a foil-lined pan. Allow to sit until stable but still hot, about 2 to 3 minutes.
• Add the toppings. Quickly sprinkle the mini chocolate chips over the top of the hot toffee. Cover the pan with foil to seal in the heat and melt the chocolate chips. After 3 minutes or so, spread the chocolate in an even layer with a spatula. Sprinkle with chopped nuts and sea salt flakes.
• Chill. Place in the freezer for 30 minutes, then transfer to a large cutting board. Use a large, heavy, sharp-tipped knife to crack the candy into pieces, starting at the outer edge.

Tips for Success

Here are a few things to keep in mind before making this toffee for the first time.

• Check the day’s humidity. Toffee will always turn out better on a day that is not humid, as humidity can cause the butter to separate.
• Prepare everything in advance. Since this recipe comes together quickly, I recommend preparing the foil pan and measuring all ingredients before you start the recipe.
• Use a heavy saucepan.For the best heat distribution and even cooking, use a pot that is noticeably heavy with a substantial/thick base.
• Use a candy thermometer. Some say you can do without a candy thermometer. But I always rely on one when it comes to making toffee and caramel recipes. Besides, it adds an element of fun – watching the temperature rise, waiting for the precise moment to take the pan off the heat. Do NOT let a candy thermometer scare you away from making these treats!
• Keep a steady temperature. Note that every stove is different, and that your “medium” heat is likely a bit different than mine. Aim to keep a very steady, even temperature throughout the whole process. Toffee does not like to be shocked by a sudden rise or fall in temperature.
• Only stir occasionally. It’s tempting to want to stir the beautiful bubbling sugar mixture constantly, but err on the side of not stirring. Constant stirring can cause the toffee to crystallize and/or separate.I usually stir only a handful of times, and only slowly and briefly.
• Ensure the toffee mixture doesn’t burn. Watch carefully, especially near the end, as the temperature rises at a faster rate right at the end. Take care to not let the temperature go about the 305° F goal.
• Add the chocolate while the toffee is still hot. It’s important to add the chocolate chips while the toffee is still hot, so that the warmth will melt the chocolate.

Serving Suggestions

Buttercrunch toffee is a fun addition to holiday cookie trays, with their pretty jagged and irregular pieces.

It’s also great for gift-giving. Glass jars and cute little bags are both great options for packaging it as an edible gift.

How to Store

• How to store. Store buttercrunch toffee in an airtight container for up to 10 days. It should be stored in a very cool, dry place at room temperature or in the fridge. If your home is warm, it’s best to store it in the fridge.
• Can I freeze toffee? You can also freeze toffee for up to 3 months. Thaw in the fridge or at room temperature.

More Edible Gift Ideas:

• Peppermint Bark
• Chocolate Caramels
• Spiced Nuts
• Oven-Baked Caramel Corn

Like this toffee recipe? Save it to Pinterest!

This post was previously published in 2010. Photographs and some of the text were updated in 2019 and 2021.

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