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
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
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 6.0