- Level: Advanced
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 24 to 36 candies
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.
