Recipe

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.

Nov 30, 2015 1:00pm
  • 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
  • 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.

Notes

It is important to use a candy thermometer for this recipe to achieve consistency.

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