Sea Salt, White Chocolate, Almond Toffee
1 cup butter
1 cup sugar
3 tbsp water
1 tbsp corn syrup
1/4 tsp baking soda
1 1/2 -2 cups good quality white chocolate pieces, Callebaut
1/4 cup finely chopped dry roasted almonds
Flake sea salt
Butter a large cookie sheet. Set aside.
Butter the sides of a medium sized saucepan.
Melt butter over medium heat. Stir in sugar, water and corn syrup. Cook stirring constantly until it reaches soft crack* 280 degrees. Tip*
Remove from heat and stir in baking soda. Pour hot candy into prepared baking sheet. Spread quickly with metal spatula, pulling edges to make a nice thin layer. Immediately sprinkle chocolate over the top. Let it sit a couple of minutes, then spread chocolate evenly to coat. Sprinkle lightly nuts. Sprinkle lightly with crushed sea salt flakes And refrigerate to cool completely.
Recipe by Amy Richardson
For perfect candy, cook the candy until it reaches the exact color of peanut butter.