2 c cream
2 ¼ c sugar
6T butter, cut into ½-inch cubes
1 ¼ c light corn syrup
½ t sea salt
5T flax seeds, toasted
2 t fish sauce, Red Boat 40N
Lightly brush a 9X13” baking pan with olive oil and line with parchment, leaving 2” overhang. Lightly brush parchment with oil and set aside.
In a medium sauce pot combine cream, sugar, butter and corn syrup. Bring to a simmer and cook until light amber and 250 degrees. Immediately remove from heat and gently stir in salt and fish sauce. Pour into prepared pan and allow to cool completely.
Remove from pan by holding sides of overhanging parchment. Cut into individual candy portions and wrap in parchment. Store in an airtight container.