Almond Crunch

1. 1

   Combine 1/2 cup of the sugar and the lemon juice in a medium saucepan. Stir on low heat, without boiling, until the sugar dissolves. Bring to a boil, without stirring, for about 6 mins or until sugar turns dark golden brown. Remove the pan from the heat. Add the almonds and mix well. Drop the mixture onto a marble slab or baking pan that has been sprinkled with water. Cool.

2. 2

   Place the remaining sugar, golden syrup and cream in large heavy-bottomed saucepan on medium heat. Bring to a boil, stirring. Reduce the heat to low; continue cooking, without stirring, until a little dropped into cold water forms a ball between two fingers (259u00b0F on a candy thermometer). This will take about 30 mins. Be careful the mixture does not boil over.

3. 3

   Blend or process the almond toffee mixture, in batches, until fairly fine.

4. 4

   Mix the toffee into the hot mixture. Pour into a well-greased 11 x 7-inch baking pan. Cool. Score into 1-inch square pieces. Cut into squares when cold. Store in airtight container in a cool, dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.