Buttercrunch Toffee

• 10 ounces (2 1/2 sticks) butter
• 1 1/3 cups sugar
• 1/4 teaspoon lecithin
• 1 heaping tablespoon corn syrup
• 1/8 teaspoon salt
• 1/4 cup roasted chopped almonds, optional

1. In a saucepan melt butter over low heat.
2. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat.
3. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
4. After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently.
5. Pour into a well buttered shallow pan.
6. Depth of toffee should be approximately 1/4-inch.
7. Before toffee sets, score with a knife into uniform pieces.
8. Toffee should be stored in an airtight container.

butter, sugar, lecithin, corn syrup, salt, almonds

Taken from www.foodnetwork.com/recipes/buttercrunch-toffee-recipe.html (may not work)