Ingredients

The following ingredients have 4 Servings
  • 220 gm caster sugar
  • 125 ml water
  • 185 gm flaked almonds
  • 125 gm dark chocolate (broken or chopped to small pieces)
  • 90 gm butter

Instruction

  • Cover a large oven tray with aluminium foil.
  • Using a scone cutter as a guide, mark 5cm circles on foil. I found the easiest way to do this was to temporarily place a double folded tea towel under the foil. That way it was easier to imprint than on a hard surface.
  • Meanwhile, pre-heat your oven to 180 Degrees C (350 F). Place almonds on a separate tray, and put into the oven for approximately 5 minutes or until golden brown. Stir the almonds once or twice to help them brown evenly.
  • Place sugar, water and butter into a medium sized saucepan, stir over low heat until the sugar has dissolved and the butter has melted.
  • Bring to a boil, boil uncovered about 25 minutes or until the mixture becomes a dark golden brown. Do not stir once the toffee comes to the boil.
  • Remove from the heat immediately, add the almonds all at once and stir just enough to combine. If you over-stir the mixture the sugar will crystallise.
  • Working quickly, place tablespoons of mixture on to circles, pressing out to the edge of the circles with the back of a spoon.
  • If the mixture becomes too thick, return the saucepan to the heat for a few seconds.
  • Place the chopped chocolate in a heatproof bowl.
  • Place the bowl on top of a saucepan which contains a small amount of barely simmering water.
  • Stir until the chocolate has melted; allow to slightly cool.
  • Turn the crisps over on to the flat side. Spoon some chocolate onto the flat side and spread out to the edge.
  • Allow chocolate to set - around 10 minutes.