Chocolate candied nuts with almonds

Ingredients:

• 1.5 cups unsalted whole almonds, lightly chopped
• 1 tsp unsalted butter, room temperature, plus extra for greasing the baking sheet
• 1/3 cup alkalized cocoa powder
• 0.5 tsp of soda
• 1.5 cups of sugar
• 0.5 cup light corn syrup
• Special equipment: silicone baking mat, large pastry spatula

Preparation:

1. Preheat oven to 350°F (175°C). Place the almonds on a rimmed baking sheet and toast, stirring once, for about 10 minutes; set aside.
2. Place a silicone baking mat on a rimmed baking sheet (or line the baking sheet with foil and lightly grease it with butter). Grease an offset spatula with butter. Combine the cocoa and baking soda in a small bowl.
3. Combine the sugar, corn syrup, and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side of the pan. Heat over medium heat, stirring gently with a wooden spoon, until the sugar dissolves. Increase the heat to high and cook until the mixture reaches 300°F (154°C).
4. Remove the pan from the heat and whisk in the cocoa until smooth. Stir in the toasted almonds with a wooden spoon. Working quickly, pour the hot mixture onto the prepared baking sheet and spread it as thinly as possible with a buttered spatula. Cool for 5 minutes, then remove the candied nuts from the baking sheet. Let cool completely and break into pieces. Store the grillage at room temperature in a tightly sealed container for up to 5 days..