- 10 ounces (2 1/2 sticks) butter
- 1 1/3 cups sugar
- 1/4 teaspoon lecithin
- 1 heaping tablespoon corn syrup
- 1/8 teaspoon salt
- 1/4 cup roasted chopped almonds, optional
In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.
Recipe courtesy of Ye Olde Pepper Companie, LTD. Boston, MA