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Salted Almond Milk Chocolate Buttercrunch is easy and delicious. Perfect for a Christmas cookie tin or your holiday cookie party!

Salted Almond Milk Chocolate Buttercrunch

Course Dessert
Cuisine Candy
Servings 1 tin
Author TheSpicedLife


The base of the candy:

  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 1 hefty pinch of salt
  • 1 T light corn syrup

For the topping:

  • 6 oz 30% cacao milk chocolate, chopped
  • 2 oz 60% semi sweet chocolate, chopped
  • 1 cup sliced almonds, toasted in the oven until fragrant
  • several pinches of flaky sea salt, to taste


  1. Prepare a rimmed cookie sheet by lining it with parchment paper.
  2. In a 2-3 quart heavy, straight-sided stainless steel or copper sauce pan melt 2 sticks of butter at a very low temperature. Attach a candy thermometer to the side of the pot.
  3. When the butter is melted, add the sugar and salt, stirring all the while. As the butter and sugar blend, gradually increase the heat to medium, stirring most of the time with a wooden spoon. When the mixture is blended, add the light corn syrup. Continue to cook with the candy thermometer in the pan until the mixture reaches 300 degrees. Stir it often, especially at the end, so that it does not burn.
  4. Working quickly, pour the mixture out onto the prepared cookie sheet. It will spread out--tilt the pan from side to side to encourage it to spread over the entire pan. Wait a few moments, maybe 1-2 minutes, then sprinkle the chocolate over the top of the toffee, mixing the semi sweet evenly into the milk chocolate. Spread out the chocolate as it melts, mixing the 2 chocolates together. Then sprinkle the almond slices over the chocolate as well as the salt. Press quickly and lightly to encourage the nuts and salt to stick.
  5. Chill until hard and cold. Break into pieces and store in cookie tin or other container. If your house is warm, you may need to store in the refrigerator but I never have.