Christmas Chocolate Almond Toffee
Photography by Yvonne Duivenvoorden
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 130 |
| pro | 1 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 22 mg |
| sodium | 74 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 6 |
| folate | 1 |
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
- 2 cups granulated sugar
- 1-1/2 cups butter, cubed
- 1/4 cup water
- 3 tbsp light corn syrup
- 1/4 cup cocoa powder
- 1 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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