Dairy-Free Butter Crunch
This recipe is a delicious chocolate covered toffee. Dairy-Free Butter Crunch is a modified version of my Mother’s Butter Crunch recipe. I altered Mom’s recipe so that it is dairy-free. You can substitute butter for the vegan butter and chocolate for the dairy-free chocolate. Mom used dark chocolate when she made this recipe.
Servings Prep Time
72pieces 15minutes
Cook Time Passive Time
30-40minutes 1hour
Servings Prep Time
72pieces 15minutes
Cook Time Passive Time
30-40minutes 1hour
Butter Crunch
  1. Using vegan butter, coat a 12 x 18 baking pan. The baking pan should have sides. Set aside.
  2. Melt butter in a large saucepan.
  3. Add sugar and stir until dissolved.
  4. Add water and light corn syrup then cook over low heat to the crack or soft crack stage, which is 290F.
  5. Remove the saucepan from the heat then add the almonds.
  6. Pour the mixture onto the prepared baking sheet and using the back of a spoon, spread the mixture evenly across the pan.
  7. Wait a couple minutes then sprinkle the chocolate chips on top of the hot toffee.
  8. Wait for a few seconds so that the chocolate chips start to melt.
  9. Gently spread the melted chocolate over the top of the toffee. Continue spreading until the chocolate is melted and the toffee is coated.
  10. Top with additional toasted, finely chopped almonds, if desired.
  11. Put the baking sheet in the refrigerator until the toffee and chocolate set. I usually wait at least 30-minutes.
  12. Remove from the refrigerator and turn over onto another cookie sheet. If it is stubborn, you can loosen around the edges first.
  13. 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.