Chocolate Toffee

Source: Gale Gand via the Food Network
Makes: About 1 Pound

2 cups sugar
1/3 cup water
3 tablespoons light corn syrup
12 ounces salted butter (3 sticks), cut into chunks
1/4 cup cocoa
1 cup whole blanched almonds, toasted and roughly chopped

Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil.
Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F. Turn off the heat and whisk in the cocoa then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out—it may not reach the sides of the pan. Set aside to cool at room temperature. Using your hands (wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an
airtight container for up to 2 weeks.