Almond Roca Bark

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• Step 1

  Place the butter in a medium saucepan over a low heat until fully melted. Once melted, mix through the sugar, water and corn syrup

• Step 2

  Clip on your candy thermometer and turn the heat up high, until the mixture starts boiling (whisk the mixture if need be, but you should be able to leave it) and have half of the chopped almonds and measured Baking soda on standby.

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  Step 3

  Turn the heat down a little (to prevent the mixture boiling over), and let the mixture boil away until your candy thermometer reaches 300 deg. Fahrenheit (or 150 deg. Celsius, or the 'hard crack' stage as indicated by the Candy Thermometer). This is roughly around 10 minutes on the clock, so set your timer if you need to.

• Step 4

  Place the other half of the chopped almonds at the bottom of the lined tray.

• Step 5

  Once the mixture bubbles to the final 300 deg. Fahrenheit point on the thermometer, it should be a beautiful amber colour. Take the saucepan off the heat once you've reached the right temperature or 10 minutes is up, and whisk through the chopped almonds and baking soda.

• Step 6

  Swiftly lay out the almond butterscotch liquid mixture onto the almond lined baking tray and spread out evenly with a small spatula.

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  Step 7

  Sprinkle over the chopped chocolate, wait a few minutes for these to melt then spread out evenly with your spatula

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  Step 8

  Sprinkle over the toasted coconut and place in fridge for an hour or until hardened. Break up with a large knife and munch!

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