- 10 portions
1. Grease and line a 28cm x 18cm lamington pan. In a medium saucepan, over medium heat, melt butter; stir in sugar, NESTLÉ Baking Cocoa, glucose and water.
2. Cook over medium heat, stirring constantly until mixture reaches
126°C (hard ball stage) on candy thermometer. Remove from heat; stir in almonds.
3. Immediately spread mixture into prepared pan. Refrigerate until for 1 hour or until firm (take care when handling pan, as it will be very hot). Remove from pan; place onto a gift board, drizzle with melted NESTLÉ Docello Carribagift with miniature hammer, if desired.