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Christmas Chocolate Almond Toffee

By The Canadian Living Test Kitchen

Tested till perfect

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Christmas Chocolate Almond Toffee

Photography by Yvonne Duivenvoorden

This recipe makes 40 servings

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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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