In a heavy 4 quart saucepan place sugar, glucose, and water. Bring to a boil over medium heat and boil for a couple of minutes. Add butter and bring back to boil. Place thermometer in syrup. Stir until it reaches 212 F (100 C) then continue to boil over medium heat without stirring until it reaches 300 F (149 C). If butter separates, increase heat and stir vigorously until it combines.
When it reaches 300 F remove from heat, stir in baking soda quickly and pour out on to parchment or oiled baking sheet or marble slab. Spread out quickly before hardens.
Let cool. Sprinkle some cocoa on to toffee and brush over surface to blot up any oil.
Temper chocolate, spread over surface, top with chopped almonds and press into surface.
When chocolate has hardened break toffee into chunks. Let sit for a couple of days if possible to improve grain.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 10|
|Calories from Fat: 281 (63%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 48.2mg||15 %|
|Sodium 164.4mg||6 %|
|Potassium 175.1mg||5 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 42.1g|
|Protein 3.4g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 447
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.