A crispy, crunchy treat! This crunchy treat should be celebrated everyday of the year! Whip up a batch to press onto the outside of a cake (like I do in my Irish Overload Cake), or break it up and set out for snacking. Get crunching!
Prepare pan with parchment paper, securing with a little bit of shortening.
In a large pot, stir sugar, corn syrup, and water over medium heat. Bring to boil.
Cook, without stirring until a candy thermometer reaches 300 degrees F, about 10-12 minutes.
Remove from heat, and very carefully whisk in baking soda. The toffee will bubble up and rise very high in the pot.
Pour into prepared pan. Let cool in rack without disturbing, about 2 hours.
Using a meat tenderizer, mallet, or spoon, break toffee into nuggets.