Best Of'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

Source of Recipe: Ye Olde Pepper Companie, LTD