Christmas Chocolate Almond Toffee

[migration] empty title 472 Image by: [migration] empty title 472 Author: Canadian Living

This is a perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups granulated sugar
  • 1 1/2 cup butter cubed
  • 1/4 cup water
  • 3 tablespoons light corn syrup
  • 1/4 cup cocoa powder
  • 1 cup whole blanched almond toasted

Method

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; boil, 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.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 74 mg
  • Protein 1 g
  • Calories 130.0
  • Total fat 9 g
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 12 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Christmas Chocolate Almond Toffee

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