Chocolate Almond Toffee: 3rd of our 12 Days of Recipes annual series

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:

1. Line a sheet pan with a silicone baking mat, or oil it well with vegetable oil.
2. 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.
3. Turn off the heat and whisk in the cocoa; then stir in the nuts.
4. 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.
5. Set aside to cool at room temperature until hard.
6. 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.