Chocolate Toffee
INGREDIENTS
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2 cups sugar
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1/3 cup water
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3 tablespoons light corn syrup
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12 ounces salted butter (3 sticks), cut into chunks
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1/4 cup cocoa powder, preferably Droste or Valrhona
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1 cup whole blanched almonds, preferably Marcona, toasted and roughly chopped
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Equipment: Silicone baking mat; candy thermometer
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