Makes about 20 thin slices
- 250 g caster sugar
- 30 ml (2 tbsp.) water
- 50 g butter
- 45 ml (3 tbsp.) double thick cream
- A pinch of salt
- 5 ml (1 t) vanilla extract
- 150 g flaked almonds, lightly toasted and chopped
- 300 g dark chocolate, finely chopped
1 Line a 25 cm x 20 cm pan with baking paper and spray with non-stick spray.
2 Add the sugar to the water and melt slowly over medium heat in a medium-sized pan. Stir continuously. Wash the sugar that sticks to the sides of the pan off with a brush with water to prevent it forming crystals.
3 Make sure all the sugar granules are melted before you raise the temperature slightly and let the sugar bubble gently. Do not stir when it starts to bubble – it will also cause crystals.
4 Allow the sugar to become a dark caramel.
5 Take the saucepan from the heat and whisk in the butter and cream. The mixture will bubble a lot. Work very carefully with the warm syrup.
6 Add the salt, vanilla and almonds. Put back on the stove and stir until well combined. Pour the mixture into the prepared pan and spread with a spatula. Set aside to cool and harden.
7 Meanwhile, melt half the chocolate in a bowl over a double boiler. Stir until smooth and glossy.
8 Spoon half the chocolate on the hardened almond sweets with a spatula smooth. Turn the pan as soon as it is hard.
9 Melt the rest of the chocolate and spread over the other side of the sweets.
10 Let harden and cut into bars.
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