Instructions: In a pan of boiling water, place a tin of golden syrup which will soften the syrup.

In a heated pan, melt the sugar and add the rum and 1/3 cup of the golden syrup. This mixture needs to be stirred every so often and allowed to reach 300C. Be careful not to get the mixture on yourself as it will burn you.

Place a sheet of foil over the pan and leave it to boil away for 4-5 minutes. Add the butter and allow it to melt in. Place a thermometer into the centre of the mixture to test the temperature of the toffee mix. It will go frothy, sticky and golden brown.

When it has reached 300C take the pan off the heat and add in the baking soda, 1 1/2 cups finely chopped almonds and salt. Stir the mixture quickly, then pour it all into a well greased baking tray and allow it to cool down and set.

Melt the chocolate slowly in a bowl over a pan of boiling water. When the toffee has set, tip it out into another tray. With a sheet of kitchen paper, wipe off the excess grease from the top of the toffee and pour the melted chocolate over the top, spreading evenly with a palette knife. Sprinkle the rest of the almonds on top and allow the chocolate to set.

When the chocolate has set, the toffee can be broken up with a sharp knife and then served.

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