Ingredients

Instructions

  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 300°F (150°C) 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).