Almond Roca (English Toffee)

Submitted by Sharlene~W

"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."

 

• Ready In: 16mins
• Ingredients: 6
• Yields: 2 pounds
• Serves: 60

ingredients

• butter (enough to butter pan)
• 2 cups almonds (sliced or chopped)
• 2 cups sugar
• 2 cups butter (a pound, no substitutions)
• 1⁄3 cup water
• 2 (8 ounce) milk chocolate candy bars (chopped) or 16 ounces milk chocolate chips (I thought the chocolate chips worked better than the candy bars)

directions

1. 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).
2. 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.
3. Pour over sliced almonds and spread as much as possible.
4. Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
5. When completely cool and chocolate is solid, break into pieces.

Reviews

[KBurke]

This is really delicious. I've made it twice now, and recommend QUICKLY STIRRING THE ALMONDS INTO THE TOFFEE, THEN SPREADING IT IN THE PAN, not just pouring the toffee overtop of the almonds. Then all the almonds are incorporated.

 

[MizEmerilLagasse]

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!

 

[ihvhope]

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!

 

[Vicky S.]

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.

 

[Julesmcc13]

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.