Monday Morning Cooking Club cooks for you

“There are many recipes that have meaning for me. This one doesn’t, but it’s in the book because it’s fabulous and everyone should make it!” Lisa Goldberg, Monday Morning Cooking Club

“The creator of this recipe, Ronnie Fein, abstained from sweets when pregnant with each of her children. She would celebrate right after they were born by eating an entire batch of this candy. The obsession started with a version from a store called Lofts, and when it closed, Ronnie was compelled to recreate the sweet and salty brittle. If you prefer a nuttier texture, stir a handful of chopped almonds into the toffee (as we have done) when it reaches soft crack stage.”

230g unsalted butter, chopped

¾ cup (165g) white sugar

½ tsp sea salt

1½ tbsp glucose syrup

250g dark chocolate (70%),

roughly chopped

1 cup (150g) chopped roasted almonds,

plus extra if you wish

1 Line a 33x23cm baking tin.

2 Melt butter in a medium saucepan over low heat. Add sugar, salt, glucose and 2 tbsp warm water. Using a wooden spoon, stir constantly until sugar dissolves. Cook until mixture begins to boil, then simmer a further 10 minutes or until mixture is golden brown and reaches 140˚C on a sugar thermometer (the high end of ‘soft crack’ stage).

3 Carefully pour mixture into prepared pan and allow to spread evenly. Immediately sprinkle chocolate evenly over the top and allow to stand until melted, about 5 minutes. Use a spatula or the back of a large spoon to spread the melted chocolate smoothly and evenly. Immediately sprinkle chopped almonds on top; press nuts in lightly using the back of a spoon.

4 Set aside to cool for 2 hours or until chocolate is firm and set. Break into pieces to serve. Store in an airtight container in the fridge for up to 2 weeks. Makes about 25 pieces