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Prep Time
10 mins
Total Time
35 mins
1 1/2 lb (750 g) candy


2 1/4 cups
550 mL
1/3 cup
firmly packed brown sugar
75 mL
1/2 cup
light corn syrup
125 mL
1/4 cup
whisky, divided
60 mL
2/3 cup
unsalted butter, cut into cubes
150 mL
1 tsp
sea salt
5 mL
1 tsp
5 mL
3/4 tsp
flaked sea salt or kosher salt
4 mL


Step 1

Butter 9 x 13-in. (3-L) metal baking pan. Set aside. In large heavy saucepan over medium heat, mix both sugars, corn syrup, 1/2 cup (125 mL) water and all but 1 tsp (5 mL) whisky (reserve the teaspoon of whisky), stirring until sugar is melted.

Step 2

Cover and increase heat to medium. Bring to a boil, without stirring, until a candy thermometer inserted reaches soft crack stage (270°F/132°C). Add butter and 1 tsp (5 mL) sea salt. Stir continuously until mixture reaches hard crack stage (300°F/149°C).

Step 3

Remove saucepan from heat. Stir in vanilla and reserved 1 tsp (5 mL) whisky. Pour into prepared pan. (Do not scrape or spread.) Sprinkle with 3/4 tsp (4 mL) flaked sea salt. Cool completely. Hit candy on hard surface to break into pieces. Layer between pieces of waxed paper in airtight container for up to 2 weeks.


If you don't have a candy thermometer, test candy doneness by dropping a teaspoonful of the hot syrup into a cup of cold water. At the hard crack stage the syrup will form hard brittle threads.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (35 g):
4 g
Saturated Fat:
2 g
22 g
22 g
10 mg
140 mg
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