Satisfy your sweet tooth with this simple, delicious recipe.
Preheat the oven to 95°C/200°F/Gas ¼. Grease a baking tin 42 x 27cm (16½ x 10¾in) and 4cm (1½in) deep with groundnut oil.
Place the almonds on a second, clean baking sheet and roast in the oven for 5–10 minutes, turning them over and around after 5 minutes and taking care not to singe the edges. Remove from the oven once golden and set aside to cool.
Place the butter in a deep, heavy-bottomed pan and melt it gently. Add the sugar and stir until it has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble on a medium heat until the thermometer reaches 120°C (250°F). This takes 5 minutes.
Add three-quarters of the toasted almonds and the vanilla extract to the sugar and butter mixture and give it a couple of brisk stirs with a wooden spoon. The mixture will bubble up a fair bit, so I have warned you. This takes about 5 minutes.
Bring the mixture back to a rolling boil and, on a moderate heat, bubble slowly and steadily for around 15 minutes until the thermometer reaches 150°C (310°F). Take care, it will stay forever at 135°C (275°F) and then whoosh up to 148°C (300°F)( says 150) before you can say ‘acrid smoke-filled kitchen’. (This will take about 5 minutes.)
As soon as the temperature nudges 150°C (310°F), whip the pan off the heat and pour the golden mixture into the greased baking tin. Don’t worry if it looks a little oily. Leave to cool for 1 hour.
Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with a palette knife.
Grind the remaining almonds in a coffee grinder until roughly crumbed and scatter the crumbs over the melted chocolate, pressing down to make them stick. Leave to cool.
To remove the toffee from the tin, take a flat screwdriver or toffee hammer and stick it into the toffee and give it a good bash. Break it into chunks and store in the fridge.
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