Toffee Crunch

When you buy toffee crunch at a candy store, it tends to be a bit expensive. But you can make a big batch of this candy at home for a few dollars.

Toffee crunch is one of the more popular sweets today. I personally received 3 different kinds of homemade toffee crunch as gifts this past Christmas and they were all delicious! Take some to a party, give it as a gift or make a panful just to have on hand for enjoyment at home.


The first step in the candy’s preparation takes time. Low heat is necessary while the sugar dissolves. So when you’re ready, pull up a chair near the range and prop up a good book in front of you. Stir and read and stir some more.


  • 1-1/2 cups margarine
  • 1-3/4 cups sugar
  • 1/3 cup light corn syrup
  • 1-1/2 cups chopped walnuts
  • 4 ounces semi-sweet chocolate
  • 1/2 cup finely chopped walnuts (if desired)


Melt margarine in a 2 quart saucepan. Add sugar and cook over low heat, stirring constantly, until sugar is completely dissolved. This will take about half an hour.

Stir in corn syrup. Cook over low heat, without stirring, until mixture reaches 290° on a candy thermometer or until 1 teaspoon of mixture is brittle when dropped into 1 cup of very cold water.

Remove from heat. Stir in 1-1/2 cups walnuts just until mixed – do not over mix. Pour immediately into 13 x 9 x 2 inch baking pan. Let cool.

Place chocolate over hot water (not boiling) until soft, stir to blend. Pour over cool toffee, then sprinkle with finely chopped nuts.

Break candy into irregular pieces. Makes about 2 pounds.

STORAGE: Do not refrigerate. This toffee crunch stands up nicely at room temperature. Refrigeration will eventually change the candy’s texture.
posted by Mountain Republic                                 recipe origin unknown

2 thoughts on “Toffee Crunch

  1. Oh yum! I LOVE homemade toffee! This is a great recipe, much like one I used to have years ago before I lost all my cookbooks.

    Definitely better than the brand name one at the store! I used to use pecans in mine, I’ll have to check out walnuts next time I make it. Do you blanch them first to get rid of the skins?


    1. No need to blanch them. I guess the reason many of my Grandmother’s recipes call for walnuts rather than pecans is due to their availability here in the West.

      I think there’s nothing better than a pecan toffee! Had a favorite supplier when I used to work in Texas a lot. My mouth is watering right now!! :mrgreen:



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