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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.37 Kcal (1559 kJ) | ||
| Calories from fat | 350.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.93g | 60% | |
|---|---|---|---|
| Cholesterol | 101.23mg | 34% | |
| Sodium | 17.95mg | 1% | |
| Potassium | 21.67mg | 0% | |
| Total Carbs | 6.95g | 2% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 0.77g | 2% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.1mg | 0% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 673.96 Kcal (2822 kJ) | ||
| Calories from fat | 634.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.46g | 60% | |
|---|---|---|---|
| Cholesterol | 183.22mg | 34% | |
| Sodium | 32.49mg | 1% | |
| Potassium | 39.22mg | 0% | |
| Total Carbs | 12.58g | 2% | |
| Sugars | 11.93g | 26% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 1.4g | 2% | |
| Vitamin A | 0.9mg | 16% | |
| Iron | 0.1mg | 0% | |
| Calcium | 27.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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