Buttercrunch Toffee

1. 1

   In a saucepan melt butter over low heat.

2. 2

   Add sugar and lecithin and stir constantly with a wooden spoon over medium heat.

3. 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. 4

   After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently.

5. 5

   Pour into a well buttered shallow pan.

6. 6

   Depth of toffee should be approximately 1/4-inch.

7. 7

   Before toffee sets, score with a knife into uniform pieces.

8. 8

   Toffee should be stored in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.