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Best Almond Roca Ever
Toffee candy |
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real butter, white sugar, natural almonds, milk chocolate
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I think I have, over the years, found the easiest and most authentic way to reproduce this candy that my family will go to blows over!
After the first year it became apparent that it was best to double the recipe first time around so this makes a large batch.
2C real sweet cream butter
2C white sugar
2C whole natural almonds
2Bags good quality milk chocolate chips...my preference is Ghiradelli.
Keeping the heat between low and medium, Slowly melt butter in a large heavy saucepan.. being very careful not to brown. Stir in sugar and again, keep the heat low and stir constantly while bringing it to a rolling boil .In the meantime grind the almonds in a blender or food processor and spread half of them on a buttered jelly roll pan or cookie sheet. I like them the consistency of rough powder..pretty fine with a few chunks left in it.You may like it differently. Sprinkle one bag of chips over this(no need to melt first, the hot toffee will take care of that). It takes about 20 min to bring your syrup to Hard Crack stage, which is about 290 degrees. Any less will result in tough and not crunchy toffee. Towards the end of the cooking process your toffee should start to turn a pretty amber color but watch for burning now especially! Don't worry if the butter separates. Pour over nuts and chips evenly. It will begin to harden immediately so have your last bag of chips ready to go on top. Spread the chocolate evenly as it melts on the hot toffee and then top with remaining chopped almonds. I pat my top and final layer on to settle it in a bit. Cool, crack, enjoy. I keep mine in a tupperware in the fridge. Any scraps are great on ice cream! You will have people begging for the recipe!
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Preparation Time: 45 min |
Serves: 10? |
| Recipe Origin: United States |
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Submitted by: |
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Gail Robinson
United States |
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| This recipe has been viewed 7704 times. |
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