Summary: Oh so, so tasty (and easy)! This won’t last long. A yummy combo of nuts, brittle toffee and chocolate. It would make a lovely food gift too. Please, please do not be frightened of the fact that this uses a thermometer, I have a cheap infrared one you don’t even need to clean.
Ingredients
- 2 cups slivered almonds
- 120g salted butter, cubed
- 270g brown sugar
- 2 tblsp water
- 2 tblsp golden syrup
- 1/2 tsp bicarb soda
- 180g chocolate melts
Instructions
- Make sure you have everything measured, laid out and ready. You do not want to be faffing about looking for things while your sugar burns!
- Lay half the almonds out in one layer on a baking paper lined baking tray with sides. I used a 30cm X 20cm brownie tin.
- Add the butter, sugar, golden syrup and water into a 2L heavy based saucepan.
- Bring to the boil without stirring (if you must, do it at the beginning with a wooden spoon). You do want a good boil but not a volcano boil.
- Once it reaches 140C on a candy thermometer (see notes), remove from the heat and stir in the bicarb with a wooden spoon.
- Pour the sugar mix evenly over the almonds. Be very careful of hot sugar, it really burns!
- Quickly lay the melts over the sugar in a single layer, allow to melt a little and smooth with a spatula. Top with remaining nuts.
- Allow to cool for 15 mins in the fridge before cutting or snapping into pieces. Store in an airtight container for up to two weeks.
- Clean the pan and utensils with this method.
Quick notes
I prefer an infrared thermometer to a candy thermometer as you never have to clean it! I bought mine for $14 brand new on eBay. If you have no idea what I’m talking about check this link out.
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