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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
- 200 grams sugar
- 30 grams glucose or corn syrup
- 225 grams butter
- 3 grams baking soda
- 3 grams salt
- 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.