Buttercrunch Toffee Recipe Demonstration - Joyofbaking.com

Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how to make Buttercrunch Toffee. This is the perfect confection - finely chopped toasted almonds, lots of dark chocolate, and buttery smooth, crunchy toffee. It is so addictive.
We welcome comments on our Facebook page: / joyofbaking

[@jeanellstarr4949]

I have watched so many of S.J. videos and she is just one of those people that you can't stop listening to. I find myself watching videos of items I don't intend to make just to watch her and sh is so easy to learn from.... Thanks Stephanie.

[@LoveVanillaRose]

I agree, watching her is very relaxing.

[@susyfrederick4157]

I love this and make it alot, plus this lady is the best explaining but not getting boring

[@acxrn]

You, Stephanie, are awesome. I love your careful attention to detail. You are a classy cook! Well done!

[@naiiyacollado245]

I totally agree with Nick

[@HISIAM888RUHIS888]

I Totally Agree With Nick & Nailya!!❤️❤️❤️🙌🙌🙌😍🍫

[@lingkao6362]

Thank you for video and recipe! Just made it today. My family loves it. It was my first time making candy. I used a digital thermometer since I didn’t have a candy thermometer. Also didn’t have corn syrup so I used maple syrup.

[@vadinandez]

I really didn't think the chocolate was going to melt, but it did, and beautifully!

[@reneetranter5973]

Same!

[@annholden1332]

Trying for first time

[@reneetranter5973]

@@annholden1332 Good luck Ann! 😻 Let us know how it turns out!

[@bonniegrant8591]

Thankyou so much for all your cooking videos! Love to cook with you!

[@BailyRoe]

My favourite candy; I make it every year for Christmas. As you suggest: the better the chocolate, the better the final product. I prefer a bitter dark 70%-80% cocoa. My only additions are some roughly chopped unblanched toasted almond pieces folded quickly into the caramel just before pouring, and more pieces over the top with the ground almond. I've never laid down a ground almond base, but that sounds like a good idea. Thanks for your recipe.

[@nikitab4098]

Great teaching! I just love the way you explain everything and so pleasantly . ( No yammering on &on&on&on&on)! Thank you for the great video :D

[@akhaliq1212]

This is definitely like almond roca ! I'm going yo try. Very well explained.

[@tammimccoy]

I made your Peanut Brittle, Peppermint Bark & Buttercrunch Toffee for this weekend's Christmas Bazaar. I have with the utmost confidence, that I will sell out and get some future orders. Your tutorials are so WONDERFUL!! You have the gift to instruct and people can comprehend and apply the technique. Excellent tutorials thank you Ms. Stephnanie. Happy Holidays to you and yours.

[@donnapollock]

Great recipe I love the crunchy toffee the best ad I also love the chopped almonds like you have to almost like Almond Rocca great looking candy....Thank you..

[@wongfeihung1847]

I made this, this year during school in foods class, it was actually the same process. It was quite scary to make because I was afraid that I'll burn the sugar. However it turned out really well. I am taking Gourmet 12 in school next year!

[@virtualcurbappeal8637]

Love this recipe. I find I have to stir the toffee constantly near the end though, or else it gets a burnt taste to it.

[@Siimply.Jessica]

i am so so curious as to what your day job used to be, before this took over, since i've been watching you for years and you have always had measurements memorized and C/F conversions memorized and by your accent i can tell you are canadian or close to..and i have always been so impressed with your matter of fact/scientific way of explaining everything. nothing too lovey dovey or baby like. that's why i just need to know what you did as a job before this took off. ♥

[@joyofbaking]

I was a Secretary in my twenties. Then I had two children and was a stay at home mom. I loved to bake which eventually led me to this.

[@joyofbaking]

No. You can leave them out or use other types of nuts.

[@joyofbaking]

Yes.

[@mehjabeenkhilji9947]

Every recipe is so amazing 🤩😋

[@rickilynnwolfe8357]

Looks so yummmmy thanks for sharring God Bless and Merry Christmas 🎁

[@philipk917]

Oh My! Yummy! Thank you Stephanie! Good, Healthy Holidays to you and yours!

[@kaviishthakkar8344]

Hi Stephanie i loved ur receipe n d way u explain. I want to try this but in a little different way n want it to be really thin. Plz help me out. I want crushed toasted almonds layer 1st than thin dark chocolate layer than toffee layer n again chocolate layer followed with roasted almonds layer. Basically i want d toffee layer sandwiched between 2 chocolate layers, how do i do tat n how can v make a thin toffee layer do v have to make it little more liquidy. Awaiting ur reply. Thanx in advance 🙂

[@brownsugar1958ful]

I have got to try this this week

[@june16h]

She's right about being well prepared. I've burned many a batch of caramel sauce because i had to run to the fridge for heavy cream or butter

[@love-dbk]

can I use nuts in the top only or I have to put nuts on the bottom too.i love ur channel soo much.i love everything u make and whatever I baked was delicious.

[@nwyk153]

I miss your old kitchen :D

[@pixiestyx1766]

The last video I watched featured your cat 🐱. This video you puppy made a cameo appearance 🐶. I love it 😊. Can’t wait to try this recipe.

[@joyofbaking]

We never had a cat. It was always our dog Baxter.

[@KeMiSTv1]

you could try pouring them into molds..check out bake shops or try to cut them before the toffee fully sets..could possibly work?

[@wanettahudson2610]

Th not for Sharing I will make this for my family now that I watch you I feel as though I can th again

[@joyofbaking]

I've only ever tried making it with light brown sugar.

[@taigaforest..]

You must have a twin because this recipe was demonstrated with granulated sugar also. And I thought it was you with the same title 🤔

[@angelaho105]

Thank you for sharing this recipe!! I notice that you do not need to temper the chocolate. Will it melt easily?

[@joyofbaking]

I don’t find it melts easily, unless the room temperature is too warm. Of course you could temper the chocolate.

[@angelaho105]

@@joyofbaking thanks so much for your reply. I live in hot weather averaging 30°C. I have so much problems with chocolate. They melt so easily

[@joyofbaking]

Yes, that can be a problem. While I don't temper the chocolate, I do store it in the fridge.

[@SrSrk98]

lovely recipe...thanks....instead of corn syrup can I use vinegar or lemon juice?

[@joyofbaking]

You could use liquid glucose or golden syrup instead of corn syrup.

[@SrSrk98]

Thank you:)

[@ThePaintFrenzy]

Ever tried to make this with vegan butter? I’ve already had 3 attempts and all failed 😣. I have such a hankering for toffee, but am allergic to all dairy products... 🤔💭

[@ianscianablo4674]

Happy Holidays! Please tell us everything about that beautiful lidded pot you have. Model? Company name? Thank you!

[@joyofbaking]

The pot I used was a cast iron Staub.

[@linnettanavarro1466]

I tried this SUnday morning. F-A-B-U-L-O-U-S!!!!!!!

[@popatop75]

Hi! love your show and thanks //// I bought the scale that you use and now want to know what kind of portable cooktop hotplate what ever its called you use for your pot or skillet, thank you david

[@joyofbaking]

Thank you David. I use a Caso induction burner and the pots I use are Staub.

[@popatop75]

THANK YOU

[@jason734]

+Joy of Baking I love you can you make more videos you're an amazing cook

[@sj3468]

What's the difference between butter crunchybuttertoffe and peanut brittle except the nuts.i want to make some almond roca candy.which one is more similar with roca?

[@stephaniehiggins520]

수진이

[@anthonyirvine4201]

If I was to cut the recipe in half do I cut the cooking times too?

[@EmoFeathers]

Can I use a glass baking pan instead of a baking sheet?

[@0MissElizabeth0]

I love your method of letting the hot Toffee melt the chocolate rather than heating the chocolate and trying to spread it.. ugh, what a disaster.

[@MauriceNeuhaus]

Excellent: I made the butter crunch toffee today for the first time and it came out perfectly. I watched the video a couple of times to familiarize myself with the recipe and it worked great and tastes delicious :-) thank you for the great demo and all your other great videos - I think I must have watched almost all of them by now :-)

[@naiiyacollado245]

your catfish picture looks really awesome

[@mariondudek564]

Thank you so much. Best video and technique I have seen on Buttercrunch Toffee.

[@joyofbaking]

A meat thermometer doesn't normally have the range of a candy thermometer.

[@venicemitchell3159]

Im screaming at you, "scrape the pot Stephanie" Lol😅😆😂

[@superlani]

She didn't scrape the pot because if there is any burnt toffee on the bottom, it will ruin the rest of it. :)

[@vidyasonavane9602]

@@iamstorie882 ... u just need to be patient.. is there any need to assume. Stefanie is nice person, who inspires others with her easy, genuine instructions. It will be nice if u r respectful. Thanks! Why hurt someone who is especially nice?

[@lindabowman4227]

Here’s a little tip if you put your measuring spoon in a cup of boiling water before you put your golden syrup on it the syrup just slides off

[@BailyRoe]

I've been making this candy for years; my absolute favourite! One difference is that I add about a cup of roughly chopped toasted almonds to the candy just before I spread it. To balance the sweetness, I use 70-90% unsweetened chocolate.

[@jhanvitarun]

Hi did you tempered your dark chocolate before using or did you use compound

[@joyofbaking]

It's really hard to get uniform shapes as the toffee is so brittle, so I'm not sure how you would do that.

[@wendykelcey1246]

I don’t think it should be uniform. Just break apart with clean hands.

[@delilahboa]

Hi Stephanie, I’ve never made candy before, but have always wanted to, I’m always scared it will go wrong, but your instructions on this toffee seem so good and clear I’m going to give it a try, probably be in 2 days before I get the chance, I will report back! Thank you for all your brilliant tutorials xxxxxxx

[@miles9916]

i love toffee i am in love with cooking so i do love making candy so this recipe is wonderful.i am 12 so it is a little harder to get when i find such wonderful things i must try

[@norashibiahmad9473]

Nji

[@miles9916]

@@norashibiahmad9473 what?

[@coreygilles847]

I feel like the best baker in the world. This recipe was so easy to make and it tastes divine!

[@janstetler9888]

This may become my go to recipe for gift giving. Looks so yummy!

[@joyofbaking]

We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.

[@0MissElizabeth0]

After dumping chocolate chips all over the toffee, I covered it with an upside down cookie sheet to get them melted more quickly. Just a tip for anyone reading these comments ;)

[@jpvintage]

0MissElizabeth0 That is exactly how my Granny did it years ago...with the cookie sheets. She was known in Ruidosso, NM for her English Toffee making, back in the day. She made pounds of it around the holidays for the annual church Christmas bazaar. She had this rumor started, which circulated for years, that her toffee recipe was always hidden somewhere inside or underneath the pastor’s podium (lecturn). Good Memories!

[@lbertlopez83]

Pamela Schlegel ruidoso is a beautiful area

[@elenasimon1270]

Great idea. Getting ready to try this.

[@Garapetsa]

Great tip!

[@LL-vj5yp]

0MissElizabeth0 👍👏👏♥️

[@mehjabeenkhilji9947]

U do amazing baking.....please continue with it....u teach so well....thank u so much🤩😘🙏

[@darlyzavier3176]

I tried it today it turned out well . Thanks a lot for your detailed description

[@MariaHernandez-lu3zw]

hi Stephanie , can i double this recipe will it come out the same texture?

[@ṢafiyyahMather]

Tried this for the first, recipe gets a 5 star from me! However, I generally temper chocolate when using it for any sort of candy instead of popping it in the fridge to cool, I found that the chocolate tends to melt once taking it out of the fridge so I would suggest letting the candy cool completely then tempering the chocolate before smearing over the candy

[@motoputz3201]

straws are illegal in my neck of the woods ...who'd a thunk

[@2Tim1.6]

Lol. Now that's funny! And true..

[@alifloth8961]

I didn’t know toffee was so amazing until today

[@PeaceLoveeNSN]

Last night I used a different recipe and all 3 attempts turned out awful and separated and grainy. My first attempt with this one worked thank you:)))

[@catpride1323]

I have been researching butter crunch toffee (English Toffee) for a bit now as I want to make it. Each recipe seems pretty much the same, as it was equal butter and sugar. Some did add water & corn syrup, some did not. This is the first one I've seen where the butter is about 1/2 the sugar, I wonder why? I also wonder what the difference will be? I was only going to try a half batch at 1st to see if it turns out. Not sure if I can successfully 1/2 batch this one, with it having so a small amount of butter. If anyone knows or tried it, please let me know. She also didn't stir, and all others say you must or it burns in a heart beat... and yet - hers did not... Wonder if the low amount of butter is why?? Oh - to many questions??? Lol 😊 Thanks for sharing 😊

[@naiiyacollado245]

@Joy of Baking. I I know that once I seen you after clicking this video I already knew that this was going to look so amazing and delicious I haven't tasted yet or made it yet but I have made one of your other recipes before the peanut brittles and it was really good and sweet

[@bp4094]

So awesome! I will try today. Greetings from germany .

[@truthtolight9036]

Made your camel andbthe toffee! Youbare the best! Followed your directions bam the best ever!

[@PaulManzi-gy6kc]

WITH TOASTED COCONUT..OPTIONAL...of course...thank you for the videos.

[@EricThompson-gs9ce]

Stephanie thx. Why don't you have to temper the chocolate? I read "English Rose" post of how she dissolved the sugar in warm water prior to boiling to prevent crystals. What's your opinion on this?

[@conniesteve8592]

How much soda, looking for measurements thanks

[@joyofbaking]

I say all the measurements in the video. There is a link to the written recipe in the description box. All the written recipes can be found on our website joyofbaking.com

[@ellingtongriffin5521]

This is the best recipe I've tried so far! It's so easy to follow. Thank you!

[@catherinebuiii]

Excellent video!

[@maryfall904]

Thanks for your demo. I laughed as you could be my twin. The bowl and your speech! And the dog looking in the window too :) Thank you also for the recipe. I'm a caramel maker and am new to the toffee.

[@billybudd45]

I made with thin stainless steel pot, and wooden spoon. No thermometer, I cooked until it was color of peanut butter. Turned out great . Stir constantly and move pan around a lot .

[@joyofbaking]

No, you don't have to add the chocolate.

[@jta6241]

The human vacuum packer is awesome！

[@zaighamsartaj2651]

Mam you are really hard work, thank you for your detailed information about the toffee.. i am from Karachi Pakistan.

[@franciselworthy9879]

It is really great if you use macadamia nuts instead

[@stevenewsome5995]

When I want to make sure something is going to come out right the first time, JoyofBaking.com is where I go. The BEST baking site anywhere on the web. Thanks so much for sharing all your wonderful recipes Stephanie. Just one question, you have two Toffee recipes, which do you prefer?

[@gverse6249]

God bless you for saving my southern rear end with this video.

[@Victoriachgogirl]

I've looked at this video a few times before finally getting the guts up to try it yesterday. I didn't change a thing and it came out perfect. Stephanie's instructions are spot on. By the way, this was my first attempt at candy making. If I can do it, you can too!

[@joyofbaking]

There is a tiramisu video on our channel.

[@harlandted]

I enjoyed watching you make one of my favorite items from scratch. Your video was simple, straightforward with explanation and demonstration. Thanks.

[@mariakman8740]

I made this !! It's a wonderful treat for anyone.. Thank you so much

[@12hunter100]

Wonderful, I love this its my favorite candy

[@Tomgreifzu]

My wife and I have made this recipe many times. Everyone we give it to, wants more ! It's one of our favorites ! Love it !

[@rspitts4180]

It is the only recipe for buttercrunch toffee I use. It's the best.

[@ninny6211]

what is the name of the cook top your using?

[@lucyvargas073]

These look absolutely delicious! I will definitely include these on my holiday dessert table. I have one question for you. Is there a way to cut these into perfect little squares? Could the toffee be cut prior to coating it with the chocolate and nuts, or will doing it after the toffee sets prevent the chocolate from adhering to the toffee? Thanks so much for your suggestions! You're the best :-)

[@bertgetchell6025]

How about using a big block of margarine instead of butter (yum)

[@kirangupta5008]

hello mam kya corn syrup or golden syrup are the same thing

[@milenaflores1535]

Always wonderful and delicious recipes!!! Thank you!!!

[@chezlefurr8421]

Most toffee recipes say to cook to the hard crack stage 300 degrees. Do you know why your recipe is cooked to 295? I am new to this candy making game and want to know why the difference in temperature.

[@joyofbaking]

I take it off the heat at 295 because the temperature will still keep rising a little once you take the syrup off the heat.

[@chezlefurr8421]

Thank you.

[@merius1000]

I made this but my thermometer must gone crazy cause I did the right temp and it came out soft and chewy. It didn’t get hard. I should of done the water test I stead. Could the temp issue be the problem ? Please let me know. Also I must go get me a new thermometer for sure. Lol

[@joyofbaking]

It sounds like it could be a thermometer problem. Or if the humidity is high in your home that could be the problem.

[@sullivanspapa1505]

Once again Ms SJ, comes across for me, currently seeking English Toffee recipes. Stephanie, you specify an analog candy thermometer, won’t an electronic instant read thermometer do as well?

[@joyofbaking]

Yes, you can use either type of thermometer.

[@deborahnarendorf7106]

Joy I use your list of weight conversions and listed is a lightly packed cup of brown sugar that is 210grams, but what would a firmly packed cup be in grams. Thanks in advanced

[@joyofbaking]

It depends how firmly packed it is. I couldn't say. This is a major reason why I don't recommend using cups and why all my recipes are developed in grams and converted to cups for people still using cups. Every recipe writer puts the ingredients in a cup a different way, so if they test the recipe in cups there will be a wide range of conversions to grams. You could experiment by firmly packing brown sugar and seeing what that cup weighs. But it will be different every time you do it.

[@wam0357]

"firmly packed, light brown sugar" or "270 grams." Not 210 grams of lightly packed . I see how that wording confuses people.

[@bjay155]

This toffee is so good! It was my first time making toffee and it turned out fantastic!

[@elenaleosgarcia]

I love your videos you give such good tips and tricks! Thank you for the time and love that you give in this videos!

[@meenazaheer7851]

How much liquid glucose substitute the corn syrup in this recipe ?

[@imconfusedtwo9268]

My kids and I made these tonight and omg they were great..thank you very much !

[@delmyreyes661]

Paises de habla hispana no deverian de pasar videos de recetas si no lo traducen

[@johnthomas8731]

how would cooking the toffee to hard crack temp effect the final product? If still a good final product would it lengthen the shelf life? Or allow storage at room temperature?

[@joyofbaking]

I’ve never tried that. I find this toffee is crunchy. For longer storage, especially if you live in a humid climate, is to store it in the fridge.

[@methib3306]

Can I make it with jaggery?? it will be much healthier .

[@sherri1699]

Why don't you cook it to hard crack stage? 300 degrees? That's how I make my toffee.

[@j.s.188]

Can you please share your recipe? Do you stir after the first boil & do you add corn syrup? Thanks in advance.

[@beefjerks9335]

This video was quite frustrating having to click back to read the amount of ingredients again

[@joyofbaking]

There’s a link to the written recipe in the first line of the description and throughout the video on the top right.

[@pdelmercado]

Can I double this recipe without any problem? Thanks

[@joyofbaking]

I’ve never tried doubling the recipe but it should be fine. I prefer smaller batches to help avoid sugar crystallization.