Bacon Toffee

Line a 9×13-inch (*) pan with foil and then lightly mist the foil with cooking spray.

Cook the bacon in a skillet over medium heat until crisp, then drain it thoroughly on paper towels. Chop bacon into bite size pieces. Sprinkle half of the almonds and half the bacon into the prepared pan.

In a small heavy pot over medium heat melt the butter then add the sugar, syrup and water and cook to soft crack (270F* using a candy thermometer), stirring occasionally. (It should be a light brown color). Pour into prepared pan and allow to cool thoroughly.

Finely chop the chocolate. Heat oil in a double boiler over medium low heat, add half the chocolate and stir until melted then remove from heat and add the remaining chocolate. Stir until melted and smooth and roughly body temperature. Spread evenly over the cooled toffee. Sprinkle on the remaining almonds and bacon and allow to set in a cool and dry place (**). Once the chocolate is set, remove it from the pan and cut into individual pieces.

*If you want a thinner and more brittle toffee, cook it to hard crack stage (300F) and pour it into a foil lined/greased jellyroll pan.

**Using your fridge or freezer to cool chocolate IS NOT a good idea, as this can cause the chocolate to absorb unwanted flavors from other foods, develop white spots, or ruin the temper of the chocolate.