Almond Buttercrunch Candy

This delicious classic candy recipe is sure to become a new family favorite. Almond buttercrunch candy is always a welcome treat during the holidays or whenever you need a thoughtful gift for teachers, hosts, or loved ones.

This recipe uses mainly ingredients you likely have on hand and the only special equipment you may want is a candy thermometer. No worries if you don’t have one because we have shared tips on how to make this candy without it.

Almond Buttercrunch Candy

Timing is everything when it comes to buttercrunch. The baking soda and vanilla must be added the moment the mixture comes off the heat, and your ground chocolate chips should be ready to sprinkle over the hot candy so they melt beautifully.

Before you begin, measure and prep each ingredient so everything is within arm’s reach when you need it.

Difficulty: Moderate
Prep Time: 15 minutes (+ 10-15 minutes chilling time)
Cook Time: 25 minutes
Total Time: About 40 minutes plus chilling
Servings: 6–8

Ingredients

• 1 cup blanched whole almonds
• ½ cup sliced almonds
• ½ cup + 2 tablespoons unsalted butter, divided
• 1½ cups chocolate chips, divided
• 1¼ cups white sugar
• 2 tablespoons water
• 1 tablespoon corn syrup
• ¼ teaspoon salt
• 1 teaspoon real vanilla extract
• 1 teaspoon baking soda

Instructions

1. Place the top oven rack in the center position and preheat oven to 350°F.
2. Spread the whole almonds in a single layer on a baking sheet and toast for 5–6 minutes.
3. Remove from the oven and push the whole almonds to one side of the sheet. Spread the sliced almonds on the other half in an even layer. Return to the oven for 4–5 more minutes. Remove and set aside.
4. Add the toasted whole almonds to a food processor and pulse until only a few small pieces remain. Set aside.
5. Melt 2 tablespoons butter in the microwave and set aside.
6. Line an 8×8-inch baking pan with a parchment paper sling. Brush the melted butter over the bottom and sides of the parchment.
7. Sprinkle half of the ground almonds in an even layer over the prepared pan. Set aside.
8. Melt ½ cup chocolate chips in the microwave, stirring every 20–25 seconds until smooth. Pour the melted chocolate over the almonds and spread evenly. Refrigerate just until set.
9. Add the remaining chocolate chips to the food processor and pulse until finely ground. Set aside.
10. In a large heavy saucepan set over medium heat, combine the remaining butter, sugar, water, and corn syrup. Stir until the butter melts, about 5–6 minutes.
11. Once the mixture begins to bubble, stop stirring. Attach a candy thermometer (keeping it from touching the bottom) and reduce heat slightly. Cook until the temperature reaches 290–295°F.
12. Remove from heat and immediately stir in the vanilla and baking soda. Pour the mixture into the prepared pan and tap gently to level.
13. Immediately sprinkle the ground chocolate chips over the top and spread as they melt into a smooth layer.
14. Sprinkle the remaining ground almonds and the toasted sliced almonds over the chocolate. Gently press to help them adhere.
15. Refrigerate 10–15 minutes, or just until set.
16. Lift out using the parchment sling, transfer to a cutting board, and break into pieces with the tip of a sharp knife.
17. Serve right away, or store in an airtight container in the refrigerator for 2–3 weeks.

Enjoy this irresistible holiday treat!

FAQs

More Holiday Treats:

• Candy Filled Christmas Chocolate Balls
• Grinch Oreo Balls
• Reindeer Chocolate Bark
• Snowman Cake Pops
• Chocolate Pretzel Snowmen
• Grinch Bark

Find candy making tips for beginners here.

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Almond Buttercrunch Candy

A crunchy, buttery homemade candy topped with chocolate and toasted almonds. Perfect for gifting during the holidays or enjoying as a sweet family treat.

Course Snack

Cuisine American/Canadian

Prep Time 15 minutes

Cook Time 25 minutes

Chilling Time 15 minutes

Total Time 55 minutes

Servings 8

Calories 563 kcal

Ingredients

• 1 cup blanched whole almonds
• ½ cup sliced almonds
• ½ cup unsalted butter divided
• 2 tablespoons unsalted butter
• 1½ cups chocolate chips divided
• 1¼ cups white sugar
• 2 tablespoons water
• 1 tablespoon corn syrup
• ¼ teaspoon salt
• 1 teaspoon real vanilla extract
• 1 teaspoon baking soda

Instructions

1. Place the top oven rack in the center position and preheat oven to 350°F.
2. Spread the whole almonds in a single layer on a baking sheet and toast for 5–6 minutes.
3. Remove from the oven and push the whole almonds to one side of the sheet. Spread the sliced almonds on the other half in an even layer. Return to the oven for 4–5 more minutes. Remove and set aside.
4. Add the toasted whole almonds to a food processor and pulse until only a few small pieces remain. Set aside.
5. Melt 2 tablespoons butter in the microwave and set aside.
6. Line an 8×8-inch baking pan with a parchment paper sling. Brush the melted butter over the bottom and sides of the parchment.
7. Sprinkle half of the ground almonds in an even layer over the prepared pan. Set aside.
8. Melt ½ cup chocolate chips in the microwave, stirring every 20–25 seconds until smooth. Pour the melted chocolate over the almonds and spread evenly. Refrigerate just until set.
9. Add the remaining chocolate chips to the food processor and pulse until finely ground. Set aside.
10. In a large heavy saucepan set over medium heat, combine the remaining butter, sugar, water, and corn syrup. Stir until the butter melts, about 5–6 minutes.
11. Once the mixture begins to bubble, stop stirring. Attach a candy thermometer (keeping it from touching the bottom) and reduce heat slightly. Cook until the temperature reaches 290–295°F.
12. Remove from heat and immediately stir in the vanilla and baking soda. Pour the mixture into the prepared pan and tap gently to level.
13. Immediately sprinkle the ground chocolate chips over the top and spread as they melt into a smooth layer.
14. Sprinkle the remaining ground almonds and the toasted sliced almonds over the chocolate. Gently press to help them adhere.
15. Refrigerate 10–15 minutes, or just until set.
16. Lift out using the parchment sling, transfer to a cutting board, and break into pieces with the tip of a sharp knife.
17. Serve right away, or store in an airtight container in the refrigerator for 2–3 weeks.

Nutrition Facts

Almond Buttercrunch Candy

Amount Per Serving

Calories 563 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 15g94%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 43mg14%

Sodium 237mg10%

Potassium 179mg5%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 56g62%

Protein 7g14%

Vitamin A 518IU10%

Vitamin C 0.2mg0%

Calcium 108mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.