Chocolate Almond Toffee
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
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
Recipe
- 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).
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