Salted Toffee

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.