Buttercrunch Toffee

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
24 to 36 candies
Level:
Advanced

CATEGORIES
Ingredients
  • 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
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    English Sticky Toffee Pudding