Buttercrunch Toffee
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
34
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
In a saucepan melt butter over low heat
2
Add sugar and lecithin and stir constantly with a wooden spoon over medium heat
3
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
4
After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently
5
Pour into a well buttered shallow pan
6
Depth of toffee should be approximately 1/4-inch
7
Before toffee sets, score with a knife into uniform pieces
8
Toffee should be stored in an airtight container