If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
grams glucose or corn syrup
grams baking soda
- 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.
- 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.
- 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.
- After about an hour, the salted toffee will be nice and cool. Chop up and store in a dry, air tight plastic container.