Homemade Buttercrunch Candy recipe

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1 cup margarine
1 cup white sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup toasted chopped almonds, divided
¾ cup milk chocolate chips

Nutrition Info

243.5 calories
carbohydrate: 20.4 g
cholesterol: 1.7 mg
fat: 18 g
fiber: 1 g
protein: 2.6 g
saturatedFat: 3.7 g
servingSize: -
sodium: 132.4 mg
sugar: 17.9 g
transFat: : -
unsaturatedFat: : -


  1. Butter a baking sheet, and set aside.

  2. Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).

  3. Remove from heat, and quickly stir in 1/2 of the chopped nuts. Spread onto the prepared baking sheet. Sprinkle chocolate over hot candy, when it begins to melt, spread evenly over the top.

  4. Finely chop remaining almonds and sprinkle over candy. Refrigerate until firm. Break into small pieces to serve.

Recipe Yield

1 pound

Recipe Note

Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family.

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