INGREDIENTS
1 c. to tab (15 mL) vegetable oil
2 t (500 ml) of sugar
1 1/2 cups (375 ml) butter, cut into cubes
1/4 cup (60 ml) of water
3 c. to tab (45 mL) corn syrup
1/4 cup (60 ml) cocoa powder
1 cup (250 ml) blanched whole almonds, toasted
PREPARATION
1. Brush with oil a large baking sheet. Book. In a large heavy saucepan, combine sugar, butter, water and corn syrup and bring to boil over medium-high heat, stirring. Boil, stirring occasionally, for about 8 minutes or until a candy thermometer reads 300 "F (150 ° C) or a little syrup quanttié thrown into ice water forms brittle son. Remove from heat.
2. Stir in the cocoa powder. Add almonds and mix. Spread immediately preparedness almonds on the reserved cooking plate in a thin, even layer. Cool until crisp has hardened, then break into pieces. (You can prepare the pieces of crunchy in advance and put them in an airtight container separating each layer with a sheet of wax paper. They will keep for up to 1 month at room temperature.)
Makes about 35 appetizers.
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