Jamon Serrano Toffee

This recipe combines the salty and savory goodness of Serrano ham with buttery, sweet toffee for an unexpected twist on a classic dessert.

Recipe Provided By: Cynthia Wong, Life Raft Treats, Charleston, SC

Yield: 14 oz.
Prep time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes


  • 2 cups (400 g) granulated sugar
  • 1/2 cup (112 g) Plugrá® European Style Butter, unsalted
  • 1/3 cup (100 g) glucose or corn syrup
  • 1/4 cup (113 g) water
  • 1/4 tsp. cream of tartar
  • 1 oz. (30 g) Serrano or country ham, thinly sliced and trimmed of fat
  • 1 tsp. baking soda, sifted
  • 1/4 tsp. fine sea salt


  1. Preheat oven to 200°F. Line a baking sheet with parchment paper.
  2. Place the ham slices on a parchment-lined baking sheet in a single layer. Place the ham in the oven and bake until the slices are dry and crispy, but not browned, about 20-25 minutes.
  3. Let the ham cool completely. Using a small spice grinder, pulverize the ham into a powder.
  4. In a heavy-bottomed, tall-sided pot, place the sugar, Plugrá, syrup, water and cream of tartar on medium heat. Cook until the mixture reaches 285°F on a candy thermometer. Remove from the heat and stir in the ham powder, followed by the baking soda and salt.
  5. Pour the toffee out onto the prepared sheet. Cool completely and then break into pieces.