Ruby Chocolate Toffee

Instructions

1. 1

   Line a large baking tray with parchment paper and place the chopped almonds in a single layer.

   Tip: Optional: for a crisper toffee, bake at 180°C for 10 minutes before adding the chocolate mixture.

2. 2

   Melt the butter and golden syrup in a medium saucepan over low heat, stirring occasionally.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.

   Tip: Be careful not to burn the mixture.

4. 4

   Remove the saucepan from the heat and stir in the granulated sugar, ruby chocolate bars, and vanilla extract until the chocolate is melted and the mixture is smooth.

   Tip: Let the mixture cool slightly before pouring over the almonds.

5. 5

   Pour the chocolate mixture over the almonds and smooth the top with a spatula.

   Tip: Make sure the toffee is evenly coated with chocolate.

6. 6

   Sprinkle the sea salt and ruby cocoa powder over the top of the toffee.

   Tip: This adds a nice texture and flavor contrast.

7. 7

   Refrigerate the toffee for at least 30 minutes before cutting into squares.

   Tip: Let the toffee set before serving.

8. 8

   Cut the toffee into 6-8 squares and serve.