Chocolate Almond Toffee

• 1 tablespoon vegetable oil
• 2 cups granulated sugar
• 1 1/2 cups butter, cubed
• 1/4 cup water
• 3 tablespoons light corn syrup
• 1/4 cup cocoa powder
• 1 cup whole blanched almond, toasted

1. Spread oil on large rimmed baking sheet; set aside.
2. In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300u0b0F (150u0b0C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
3. Remove from heat.
4. Whisk in cocoa; stir in almonds.
5. Quickly spread as thinly as possible on prepared pan.
6. Let cool completely.
7. Break into pieces.
8. Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).

vegetable oil, sugar, butter, water, light corn syrup, cocoa powder, blanched almond

Taken from www.food.com/recipe/chocolate-almond-toffee-196793 (may not work)