Christmas Chocolate Almond Toffee
Photography by Yvonne Duivenvoorden
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 130130 cal |
| pro | 1 g1g pro |
| total fat | 9 g9g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 12 g12g carb |
| fibre | 1 g1g fibre |
| chol | 22 mg22mg chol |
| sodium | 74 mg74mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 66 vit A |
| folate | 11 folate |
This is a perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
Ingredients
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 2 cups granulated sugar 2 cups granulated sugar
- 1-1/2 cups butter , cubed1-1/2 cups butter, cubed
- 1/4 cup water 1/4 cup water
- 3 tbsp light corn syrup 3 tbsp light corn syrup
- 1/4 cup cocoa powder 1/4 cup cocoa powder
- 1 cup whole blanched almonds , toasted1 cup whole blanched almonds, toasted
Preparation
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.)
Source : Canadian Living Magazine: December 2004
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