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1
In a pan of boiling water, place a tin of golden brown syrup that will soften the syrup.
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2
In a heated pan, heat the sugar and add in the rum and 1/3 c. of the golden brown syrup.
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3
This mix needs to be stirred every so often and allowed to reach 300C.
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4
Be careful not to get the mix on yourself as it will burn you.
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5
Place a sheet of foil over the pan and leave it to boil away for 4-5 min.
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6
Add in the butter and allow it to heat in.
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7
Place a thermometer into the centre of the mix to test the temperature of the toffee mix.
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8
It will go frothy, sticky and golden.
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9
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.
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10
Stir the mix quickly, then pour it all into a well greased baking tray and allow it to cold down and set.
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11
Heat the chocolate slowly in a bowl over a pan of boiling water.
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12
When the toffee has set, tip it out into another tray.
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13
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.
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14
Sprinkle the rest of the almonds on top and allow the chocolate to set.
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15
When the chocolate has set, the toffee can be broken up with a sharp knife and then served.
