On the third day of recipes, we suggest you get (or if you're luck - WIN) yourself a tin of Dutch Process Cocoa and some Marcona Almonds to make some...
Chocolate Almond Toffee
Its crunchy, salty and sweet but won’t stick to your teeth! This is very much a treat for the grownups! Don’t forget to enter our contest before 6:30 PM on December 6th.
Ingredients:
- 2 cups sugar
- 1/3 cup water
- 3 tablespoons light corn syrup
- 1 ½ cups salted butter, cut into chunks
- ¼ cup Dutch process cocoa powder, preferably *
- 1 cup Marcona almonds, roughly chopped *
- *Available from Well Seasoned
Instructions:
- Line a sheet pan with a silicone baking mat, or oil it well with vegetable oil.
- Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
- Turn off the heat and whisk in the cocoa; then stir in the nuts.
- Quickly pour the mixture onto the center of the prepared pan and let it spread out — it may not reach the sides of the pan.
- Set aside to cool at room temperature until hard.
- Using your hands pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.
Prep Time:
10 Minutes
Cook time:
15 Minutes + Cooling Time
Yield: 1 lb of toffee
