Really good but the first batch I made I went by temp--when my candy therm reached 300 I stopped and my toffee came out grainy. Shoot. My second attempt I ignored the temp and stirred and stirred until it was medium tan. Thanks!
I must say that this recipe was irresistible to make when I saw it the first time, but it was also very scary because I normally don't work with sugar. Concurring my fear was well worth it though, and I must say this was the best almond roca I have ever had. I do think that next time, however, I will leave out the chocolate because I am more of a purist and like toffee more without it. Thank you!
So easy and SPECTACULAR! This recipe makes a lot, but that is a good thing because a bag/box of this makes a great gift for everyone and anyone. I used milk chocolate on the first batch and spread some sliced almonds on top--very tasty! On the next batch I used semi sweet chocolate chips because that's all I had--this was good, too, but not as good as the milk chocolate. Next time I will try dark chocolate. I brought the temperature up to exactly 295 and it was perfect. Thanks Sharlene W.
I know this recipe from someone else and just love it. Just make sure you stir and not stop, until the mixture changes color and consistency. Make it for Christmas and share, everybody will love it. Dark chocolate works really well for me. Might have to try some toffee bits.
Quick and easy; just be careful of splatters when heating the butter, sugar and water. I used two smaller pans and made one batch with dark chocolate and the other with milk chocolate. Both are delicious. Next time I will add the almonds to the toffee before putting it in the pan. I think this will help prevent stray almonds being left behind in the pan.