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Candy: Best Of's Buttercrunch Toffee

Source of Recipe

Ye Olde Pepper Companie, LTD


List of Ingredients

1 1/4 cups butter
1 1/3 cups sugar
1/4 teaspoon lecithin
1 tablespoon corn syrup
1/8 teaspoon salt
1/4 cup roasted chopped almonds


Recipe

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 300ºF on a candy thermometer. After mixture reaches 300ºF, 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. Yield: 24 to 36 candies