Ye Olde Pepper Companie's Buttercrunch Toffee
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
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�F on a candy
thermometer.
After mixture reaches 300�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.
Yield: 24 to 36 candies |