Salted Toffee

Directions

1. 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. 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. 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. 4
   After about an hour, the salted toffee will be nice and cool. Chop up and store in a dry, air tight plastic container.