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Prep: 10 min Inactive: 1 hr Cook: 15 min
Ingredients
  • 2 cups sugar
  • ⅓ cup water
  • 3 tablespoons light corn syrup
  • 12 ounces salted butter (3 sticks), cut into chunks
  • ¼ cup cocoa powder, preferably Droste or Valrhona
  • 1 cup whole blanched almonds, preferably Marcona, toasted and roughly chopped
  • Equipment: Silicone baking mat; candy thermometer
Steps
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