Almond brittle

Spray a 33 x 24 cm baking sheet with non-stick spray.
Reserve 75 g of the whole almonds and coarsely chop the remaining nuts and chocolate. Set aside.

Place the whole almonds, butter and sugar in a saucepan.
Heat over medium heat while stirring continuously until the butter has melted.
Continue stirring until the sugar has dissolved completely but before the mixture comes to the boil.
Cover the saucepan for a few minutes to dissolve the sugar crystals that may have formed on the sides of the saucepan.

Heat until the mixture starts to caramelise and turns golden brown and the almonds have browned slightly.
Pour onto the prepared baking sheet immediately, spreading the mixture evenly in the pan.
Sprinkle the chopped almonds and chocolate pieces over and leave to harden until cool.
Break into pieces.

Makes 400 grams.