INGREDIENTS

INSTRUCTIONS

In a pan of boiling water, place a tin of golden syrup which will
soften the syrup.
In a heated pan, melt the sugar and add the rum and 1/3 cup of the
golden syrup. This mixture needs to be stirred every so often and
allowed to reach 300C. Be careful not to get the mixture on yourself
as it will burn you.
Place a sheet of foil over the pan and leave it to boil away for 4-5
minutes. Add the butter and allow it to melt in. Place a thermometer
into the centre of the mixture to test the temperature of the toffee
mix. It will go frothy, sticky and golden brown.
When it has reached 300C take the pan off the heat and add in the
baking soda, 1 1/2 cups finely chopped almonds and salt. Stir the
mixture quickly, then pour it all into a well greased baking tray and
allow it to cool down and set.
Melt the chocolate slowly in a bowl over a pan of boiling water. When
the toffee has set, tip it out into another tray. With a sheet of
kitchen paper, wipe off the excess grease from the top of the toffee
and pour the melted chocolate over the top, spreading evenly with a
palette knife. Sprinkle the rest of the almonds on top and allow the
chocolate to set.
When the chocolate has set, the toffee can be broken up with a sharp
knife and then served.
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