Prep and cooking time: 30 minutes plus standing time
Ingredients:
200g (1 cup) caster sugar
60ml (¼ cup) golden syrup
15ml (1 tbsp) water
15ml (1 tbsp) bicarbonate of soda
180g dark chocolate
80ml (⅓ cup) coarsely chopped, roasted almond kernels
80ml (⅓ cup) roasted slivered almonds
80ml (⅓ cup) roasted flaked almonds
Method:
- Grease a 25cm x 35cm Swiss roll pan.
- Combine sugar, syrup and water in medium heavy-based saucepan and stir over heat, without boiling, until the sugar dissolves.
- Place candy thermometer in syrup, bring to the boil; boil for about 5 minutes or until temperature reaches 148°C.
- Remove from heat, immediately stir in bicarb.
- Using a metal spatula, quickly spread mixture into pan. Cool at room temperature.
- Break chocolate into a medium heatproof bowl and stir over a medium saucepan of simmering water until smooth — don’t let water touch the base of the bowl.
- Spread the toffeecomb with melted chocolate, then sprinkle with nuts.
- Refrigerate until set.
- Break toffeecomb into pieces to serve.
TIP: It is important to use a candy thermometer to achieve consistency.
