Chocolate Toffee

This was the first time I have made toffee and it is so good I can’t stop eating it.  I had to special order the Marcona almonds for this recipe, but I think it was worth it. 

Recipe adapted from Food Network

Ingredients:

1 cup sugar

1/6 cup water

1 ½ tablespoons light corn syrup

6 ounces salted butter cut into chunks (1 ½ sticks)

1/8 cup cocoa powder

½ cup whole blanched Marcona almonds toasted (chopped or whole your call)

Directions:

1. Line a baking sheet with a silicon mat.
2. Pour the sugar into a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and allow the water to moisten the sugar.
3. Add the corn syrup and bring to a boil. 
4. Add the butter and boil until the mixture reaches 300 degrees F.
5. Turn off the heat and whisk in the cocoa. 
6. Quickly stir in the nuts and pour the mixture onto the silicon mat.
7. It will harden quickly but try to spread out the nuts.
8. Allow to cool and harden.  Then break into chunks and store in an airtight container.
9. Enjoy!