Prep 5 mins
Cook 10 mins
A perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
- 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
- Spread oil on large rimmed baking sheet; set aside.
- 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.
- Remove from heat.
- Whisk in cocoa; stir in almonds.
- Quickly spread as thinly as possible on prepared pan.
- Let cool completely.
- Break into pieces.
- Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).
Made this for the DS to take to his music recreation group were it was enjoyed. Glad I spent $6.50 on a candy thermometer as it took nearly 30 minutes before mine got to hard-crack (300F) stage. I did have to used golden syrup for the corn syrup as we can't get corn syrup here. When making again I think I need to distribute it over two pans, for though I used the largest one I have (lamington/jelly roll size) I felt it was to thick. Thank you wicked cook 46, made for 123 Hit Wonders.
OMG... this was so good, quick and easy. The result is a lovely flavored toffee that is not too hard, just perfect, semi-soft and chewy, with a great flavor. We loved this. Thanks for sharing wicked...I'll be making this treat again. :)
(I'm adding a star to my rating as I figured out it's a matter of taste...Everyone who loves dark chocolate loved this and everyone who doesn't love dark chocolate thought it had a bitter taste.) I wish I could rate this higher but I can't say I "love" this. I do like it. I have experience making toffee. I followed the directions and used my candy thermometer. The only change I made was using blanched, toasted, "slivered" almonds. This turned out nice because it allowed the toffee to spread thin. If whole almonds were used they would be sticking out of it. I don't know if it's just me but these have a slightly "bitter" taste to them. Could it be the cocoa? I've never made toffee with cocoa before. It looks like shiny candy chocolate. I'm glad to have tried this. Thanks for posting it. Made and reviewed for Zaar 1st Annual Holiday Tag Game.