Directions

2Preheat the oven to 180°C or fan forced 160°C

3On a large lined tray place flaked almonds to toast for around 15 minutes until golden. Keep an eye on them & mix to evenly toast.

4Now grab a medium to heavy based saucepan and add the Nuttelex & sugar and stir continuously (use a wooden spoon or silicone spatula) on the heat until Nuttelex & sugar are dissolved.

5Now place the sugar thermometer in the saucepan & bring mixture to boil & bubble on medium heat until it reaches 120°C it should take 5-10 mins.

6Once you have reached 120°C remove suacepan from stove and add 80% of the toasted almonds plus the vanilla extract and mix well. Reserve the 20% of flaked almonds for later.

7Return the mixture back on the stovetop bring it to a rolling boil on moderate heat to bubble slowly, steadily whilst stirring constantly for 15-30 min until the thermometer temperature reaches 150°C. Be cautious as it will stay around 130°C then will quickly reach 150°C make so sure you catch it when this happens or it will start to burn. Once you are at 150°C place the toffee on lined tray and flatten till even across the tray with a silicone spatula or wooden spoon. Allow toffee to cool on the bench overnight.

8Next, melt your chocolate over a double boiler - always be sure that the bowl doesn't touch the simmering water beneath (otherwise chocolate can scorch). When chocolate has melted cover & smooth over the top of toffee then scatter the remaining toasted almonds and let it set. Finally cut into bite size portions.

9Store in an airtight container in the refrigerator.