Chocolate Almond Toffee

1. 1

   Spread oil on large rimmed baking sheet; set aside.

2. 2

   In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300u00b0F (150u00b0C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.

3. 3

   Remove from heat.

4. 4

   Whisk in cocoa; stir in almonds.

5. 5

   Quickly spread as thinly as possible on prepared pan.

6. 6

   Let cool completely.

7. 7

   Break into pieces.

8. 8

   Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).

* Per serving · 4 servings · Values may vary.

No additional tips available.