Butter Crunch is a sweet treat that my Mom always made at Christmas. I have altered her recipe slightly so that it is a Dairy-Free Butter Crunch. I used vegan butter instead of butter and dairy-free chocolate instead of chocolate. If you are not concerned with being dairy-free, then you can use butter and chocolate. Mom used dark chocolate when she made her Butter Crunch.
Dairy-Free Butter Crunch is a chocolate covered toffee, similar to a Heath bar. It is a delicious sweet treat to share with family, friends and colleagues. One of my favorite treats at Christmas! Mom only put chocolate on one side of her butter crunch. I've seen recipes that coated both sides of the toffee with chocolate. I've made it both ways, but prefer just one side of chocolate. With just one side coated in chocolate, you get equal bites of chocolate and toffee. If both sides are coated in chocolate, your bite is more chocolate than toffee.
Make sure that you butter your baking sheet well, or the toffee could stick to it. The toffee needs to reach the crack, or soft crack, stage, which is 290F. I have a candy thermometer that shows 290F as just "crack" and another that shows 290F as "soft crack". Other thermometers don't have labels for the temperatures. Mom always referred to it as "soft crack". For me, it takes 20 minutes or so to reach that temperature. Your saucepan, level of heat and stove could mean that your time is different than mine. Be sure to stir the syrup frequently to constantly so that it does not burn. At the soft crack stage, your toffee will become thicker and the bubbles from boiling will be smaller and closer together. The color may darken slightly, too.
I like to melt the chocolate by putting the chocolate chips onto of the hot toffee after I have spread it on the baking sheet. You can melt the chocolate in the microwave or in a double-boiler, if your prefer. The hot toffee will melt the chocolate in a minute or two. Gently spread the chocolate over the toffee once the chocolate starts to melt. I continue spreading until the chocolate is completely melted and the toffee is coated.
Refrigerate the Dairy-Free Butter Crunch until the toffee and chocolate have set. I usually wait at least 30-minutes. Once it has set, turn it over onto another baking sheet. If it doesn't pop-out, you might need to loosen the edges. Once the Dairy-Free Butter Crunch is out of the pan, break it into pieces. I use a pizza cutter and cut it in rows. The Dairy-Free Butter Crunch will break apart in uneven pieces. You can use a mallet or another utensil to break apart the candy, too.
I hope you enjoy!
Dairy-Free Butter Crunch
- 1 cup vegan butter Plus more for coating the baking sheet.
- 1 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 3/4 cup almonds, finely chopped
- 12 ounces dairy-free chocolate
- 1/4 cup almonds, toasted, finely chopped Optional
- Using vegan butter, coat a 12 x 18 baking pan. The baking pan should have sides. Set aside.
- Melt butter in a large saucepan.
- Add sugar and stir until dissolved.
- Add water and light corn syrup then cook over low heat to the crack or soft crack stage, which is 290F.
- Remove the saucepan from the heat then add the almonds.
- Pour the mixture onto the prepared baking sheet and using the back of a spoon, spread the mixture evenly across the pan.
- Wait a couple minutes then sprinkle the chocolate chips on top of the hot toffee.
- Wait for a few seconds so that the chocolate chips start to melt.
- Gently spread the melted chocolate over the top of the toffee. Continue spreading until the chocolate is melted and the toffee is coated.
- Top with additional toasted, finely chopped almonds, if desired.
- Put the baking sheet in the refrigerator until the toffee and chocolate set. I usually wait at least 30-minutes.
- Remove from the refrigerator and turn over onto another cookie sheet. If it is stubborn, you can loosen around the edges first.
- Break butter crunch into pieces. I use a pizza cutter to cut the butter crunch. You can use a mallet, or whatever tool works best for you.