Skip to main content

Join The Table to earn rewards.

Already a member?

Gluten-Free

Salted Toffee

by:
January  8, 2018
0 0 out of 5 stars /
0 Ratings0 total ratings /
Salted Toffee
Photo by Jason Licker
  • Serves 10
Author Notes

This recipe is from my self-published James Beard Nominated Cookbook, Lickerland: Asian-Accented Desserts by Jason Licker. This crunchy, salty, sugary snack is great on top of ANYTHING! —Jason Licker

What You'll Need
Ingredients
  • 200 grams sugar
  • 30 grams glucose or corn syrup
  • 225 grams butter
  • 3 grams baking soda
  • 3 grams salt
Directions
  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. 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. 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. After about an hour, the salted toffee will be nice and cool. Chop up and store in a dry, air tight plastic container.
Tags:

See what other Food52ers are saying.

Popular on Food52

Continue After Advertisement

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.