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
Ingredients
-
200 grams
sugar
-
30 grams
glucose or corn syrup
-
225 grams
butter
-
3 grams
baking soda
-
3 grams
salt
Directions
-
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.
See what other Food52ers are saying.