Favourite Sweets/Candy

I don't think so, that's American too.

I've never liked those kind sweets, which is why the name doesn't pop right up.

Is this what you mean? 

• 2 cups real butter (1 lb.)
• 1 cup granulated sugar
• 1/2 cup water
• 2 Tbsp. white corn syrup
• 12 oz. good quality semi-sweet chocolate
• 1 1/2 cups finely chopped almonds

Melt the butter in a heavy saucepan. Add the sugar and stir until dissolved. Add the water and syrup. Cook until a candy thermometer registers exactly 290 degrees, stirring often (takes at least 1/2 hour). (While it cooks, lightly butter a couple of cookie sheets or have a large marble slab ready.)

At 290 degrees, immediately remove the pan from the heat and pour the caramel quickly along two lightly buttered cookie sheets or slab of marble, making the crust as thin or thick as you like. Let it cool (it will harden very fast - work quickly). (You can place cookie sheets in the fridge or freezer to hasten the cooling.)

Meanwhile, melt the chocolate in a double-boiler over hot water, or carefully in the microwave. Either break the crust into pieces and dip into the chocolate then the almonds, or just spread the chocolate over the top of the hardened, cooled crust and coat immediately with almonds, slightly pressing them into the soft chocolate. Cool again in the fridge and then break apart.

Store the pieces in a tightly covered container and place in the freezer (or fridge). Best eaten directly from the freezer so the crust stays crisp!