American-Style Toffee with nuts and often, chocolate.
Sometimes marketers might try to call toffee with nuts in it English-style, but that is incorrect. English toffee is always just plain toffee, with nothing else in it, and no adornment with chocolate, etc.
Compare with Toffee and Taffy.
Basic outline of process for making it at home: in a saucepan, melt butter. Dissolve sugar into it. Add water and corn syrup, cook. Remove from heat, stir in almonds, spread out on cookie sheet, sprinkle or pour chocolate over it, sprinkle garnish of nuts on top of the chocolate, chill until firm, break up into pieces and store.
One of the best-known brands of Buttercrunch is Almond Roca®, made by Brown & Haley of Tacoma, Washington since 1923.
It is a toffee log with chopped almonds in it, and coated with chocolate, sold in a pink tin.
Harry L. Brown owned a small candy store in Tacoma, Washington at the turn of the 1900s. In 1908, he met in church J. C. Haley, a salesman, who had moved there from West Virginia. The two began collaborating in 1912, and incorporated a business together in 1914. In 1923, they added the Almond Roca buttercrunch toffee to their product lineup. Roca, meaning “rock” in Spanish reflects Spain’s status at the time as a large exporter of almonds.