2 cups coconut Sugar
2 cups unsalted butter
1/4 tsp sea salt
1. Line a baking sheet with parchment paper. In a large heavy bottomed saucepan, combine coconut sugar, butter and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a steady, but not a roiling boil, while whisking constantly.
2. Boil and whisk till a candy thermometer reads 285-295 F. Once the toffee reaches the correct temperature pour onto the prepared baking sheet.
3. Chill in the fridge till hard and break into pieces!
This toffee tastes even better than regular toffee!