These are crazy good... and as with most confectionary pretty few ingredients so fairly easy to make. Even if it's left up to Jamie and Barry!
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100 g butter
275 g caster sugar
50 g golden syrup
100 g ground almonds
300 g milk chocolate
Weigh the butter, sugar and syrup into a saucepan and heat on the hob, without stirring with a spoon (just occasionally swill the mixture).
Heat to 150ºC.
Add The Almonds
Dump in the ground almonds when the caramel reaches 150ºC, then stir and heat back to 150ºC again.
Pour Into Mould To Cool
Transfer the mixture into a silicon mould, spread flat to about 1cm thick and allow to cool slightly to harden up. Not completely cold though or it will be tricky to cut.
Turn the slab of almond brittle out onto a board and cut into your bar-shaped pieces whilst it's still a little warm and won't crack.
Coat In Chocolate
Melt the milk chocolate in a bowl over a pan of simmering water, then use to coat the cooled dime bars.
(Best done by arranging the bars on a wire rack over a tray then dribbling the chocolate over to get a smooth finish.)
Cover The Bottom
Cool to set, then turn over and chocolate coat the bottoms. Cool again before serving.