Buttercrunch Toffee

Name: Buttercrunch Toffee
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 24 to 36 candies
Cuisine: american
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

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Level: Advanced
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 24 to 36 candies

Level: Advanced
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 24 to 36 candies

Ingredients

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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.