Easter Recipes from Razzle Dazzle Recipes
 Ye Olde Pepper Companie's Buttercrunch Toffee Recipe
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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 300F on a candy thermometer.

After mixture reaches 300F, 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


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