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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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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:
1. 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.
2. 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.
3. Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.
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