Chocolate almond toffeecomb
Chocolate and nuts are a match made in heaven. Especially when you add some ultra sweet toffee into the mix. This decadent treat is perfect for a weekend treat or a homemade gift for loved ones.
- 15 mins preparation
- 10 mins cooking
- 2 hrs marinating
- Serves 4
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Ingredients
Chocolate almond toffeecomb
- 1 cup (220g) caster sugar
- 1/4 cup (90g) golden syrup
- 1 tablespoon water
- 1 tablespoon bicarbonate of soda
- 180 gram dark chocolate
- 1/3 cup (50g) coarsely chopped roasted almond kernels
- 1/3 cup (45g) roast slivered almonds
- 1/3 cup (25g) roasted flaked almonds
Method
Chocolate almond toffeecomb
- 1Grease 25cm x 35cm swiss roll pan.
- 2Combine sugar, syrup and the water in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves.
- 3Place candy thermometer in syrup, bring to the boil; boil about 5 minutes or until temperature reaches 148°C.
- 4Remove from heat; immediately stir in soda. Using metal spatula, quickly spread mixture into pan. Cool at room temperature.
- 5Break chocolate into a medium heatproof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Spread the toffeecomb with melted chocolate then sprinkle with nuts.
- 6Refrigerate until set. Break toffeecomb into pieces to serve.
Notes
It is important to use a candy thermometer for this recipe to achieve consistency.
