Prep 10 mins
Cook 6 mins
A delectable confection from the kitchen of June Oaks, wife of Brigham Young University president Dallin Oaks. This was surprisingly easy to make and an absolutely delicious addition to my goodie plates for Christmas.
- butter (enough to butter pan)
- 473.18 ml almonds (sliced or chopped)
- 473.18 ml sugar
- 473.18 ml butter (a pound, no substitutions)
- 78.07 ml water
- 2 (453.59 g) milk chocolate candy bars (chopped) or 453.59 g milk chocolate chips (I thought the chocolate chips worked better than the candy bars)
- Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
- Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
- Pour over sliced almonds and spread as much as possible.
- Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
- When completely cool and chocolate is solid, break into pieces.
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.