 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
A perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want. Ingredients:
1 tablespoon vegetable oil |
2 cups granulated sugar |
1 1/2 cups butter, cubed |
1/4 cup water |
3 tablespoons light corn syrup |
1/4 cup cocoa powder |
1 cup whole blanched almond, toasted |
Directions:
1. Spread oil on large rimmed baking sheet; set aside.
2. In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
3. Remove from heat.
4. Whisk in cocoa; stir in almonds.
5. Quickly spread as thinly as possible on prepared pan.
6. Let cool completely.
7. Break into pieces.
8. Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).
|
|