Name: Chocolate almond toffeecomb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

15M

Cook

10M

Marinate

Total

25M

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Ingredients

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

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

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Ingredients

Method

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