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.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 8362
Calories From Fat: 5019
Total Fat: 576.5g
Cholesterol: 1010.2mg
Sodium: 5933mg
Potassium: 3323mg
Carbohydrates: 726.1g
Fiber: 49.8g
Sugar: 436.7g
Protein: 124.3g