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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.

Nutritional Facts Per Serving

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