Best Of's Buttercrunch Toffee
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
Source of Recipe: Ye Olde Pepper Companie, LTD
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