Salted Toffee

1. 1

   In a medium-sized saucepan, cook the sugar, glucose and butter until medium amber. Make sure you are constantly whisking to ensure a perfect emulsion.

2. 2

   When the mixture is just about medium amber, pull the saucepan off the heat and add the baking soda and salt. Whisky vigorously until combined.

3. 3

   Immediately pour the salted toffee onto a silicon mat. This is insane hot, so do not touch it. Be sure to place your saucepan in water right after. Be very careful.

4. 4

   After about an hour, the salted toffee will be nice and cool. Chop up and store in a dry, air tight plastic container.

* Per serving · 4 servings · Values may vary.

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