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.
Looking for more almond desserts?
Ingredients
Chocolate almond toffeecomb
Method
Chocolate almond toffeecomb
1.Grease 25cm x 35cm swiss roll pan.
2.Combine sugar, syrup and the water in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves.
3.Place candy thermometer in syrup, bring to the boil; boil about 5 minutes or until temperature reaches 148°C.
4.Remove from heat; immediately stir in soda. Using metal spatula, quickly spread mixture into pan. Cool at room temperature.
5.Break 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.
6.Refrigerate until set. Break toffeecomb into pieces to serve.
It is important to use a candy thermometer for this recipe to achieve consistency.
Note
