Toffee Lace Cups
- 1 stick (4 ounces) unsalted butter
- 2/3 cup brown sugar (3 1/2 ounces by weight)
- 5 fluid ounces dark corn syrup (5 1/2 ounces by weight)
- Pinch of kosher salt
- Juice of a quarter lemon
- 1 cup flour (4 1/2 ounces by weight)
Combine all ingredients except flour in a small, heavy saucepan over med-high heat. Bring to a boil, stirring often. Once mixture is at a boil, stir constantly for 2 minutes. Remove from heat and sift in flour a little at a time, stirring to combine each addition before adding the next. Cool to room temperature or refrigerate for later use. (If refrigerated, allow mixture to come up to room temperature before cooking.)
Heat oven to 350 degrees. Cover a backing pan or cookie sheet with parchment paper and spoon out mixture with a metal soup spoon or a number 50 disher. Cookies will spread out like crazy, so place dollops 6 to 8 inches apart. Bake 18 minutes or until deep mahogany brown.
To form into cups, use a metal spatula to transfer the hot candy disks to the bottoms of inverted ramekins or custard cups. (Have a ramekin for each disk, or the disks will set before you can get through them all.) Work quickly and the disks will conform to the shape of the cups. Remove when cool and store wrapped with paper towel inside resealable plastic bags.
Recipe courtesy of Alton Brown