Food Crack! Aka Roasted Almond Toffee Skor Daim Bars
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 30 minutes
- 225g/1 cup butter
- 1 cup white sugar
- 2 tablespoons water
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- 200g/7ozs. milk chocolate
- 200g/7ozs. dark chocolate
- 1/2 cup roasted almonds, finely chopped
Step 1 - First set up your tray to make the candy bars. Lay a sheet of parchment on the base and sides in a baking tray with at least 1 inch sides. Spray chopsticks on each side and position about an inch or so apart. I put an oiled chopstick at the end too.
Step 2 - Place the butter, sugar, water and salt in a heavy bottomed pot and bring to a boil stirring a little to get it started once it melts. Allow it to reach 146C/295F or hard crack stage and then pour into the prepared tin between the chopsticks. Allow to cool and set. It doesn't take long to set but it does take a while to cool as the toffee is very hot (please don't touch it!). Remove the chopsticks and break or cut up into the size of chocolate bar that you want and place on a parchment lined tray.
Step 3 - Melt the two chocolates together until liquid and then stir in the almonds. Dip the toffee sticks in the chocolate and coat on all sides and place back on the lined tray. Allow to set completely-I keep these in the fridge.