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Ingredients
- 10 ounce Finely minced almonds, toasted
- 1 1/4 c. Granulated sugar
- 1 lb Butter, unsalted
- 250 gm Plain chocolate
- 1/2 tsp Baking soda
- 1/3 c. Golden brown syrup
- 1/3 c. White rum
- 1 tsp Salt
Directions
- In a pan of boiling water, place a tin of golden brown syrup that will soften the syrup.
- In a heated pan, heat the sugar and add in the rum and 1/3 c. of the golden brown syrup. This mix needs to be stirred every so often and allowed to reach 300C. Be careful not to get the mix on yourself as it will burn you.
- Place a sheet of foil over the pan and leave it to boil away for 4-5 min. Add in the butter and allow it to heat in. Place a thermometer into the centre of the mix to test the temperature of the toffee mix. It will go frothy, sticky and golden.
- When it has reached 300C take the pan off the heat and add the baking soda, 1 1/2 c. finely minced almonds and salt. Stir the mix quickly, then pour it all into a well greased baking tray and allow it to cold down and set.
- Heat the chocolate slowly in a bowl over a pan of boiling water. When the toffee has set, tip it out into another tray. With a sheet of kitchen paper, wipe off the excess grease from the top of the toffee and pour the melted chocolate over the top, spreading proportionately with a palette knife. Sprinkle the rest of the almonds on top and allow the chocolate to set.
- When the chocolate has set, the toffee can be broken up with a sharp knife and then served.
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