Almond Roca (English Toffee)

Recipe by SharleneW
READY IN: 16mins
SERVES: 60
YIELD: 2 pounds
UNITS: US

INGREDIENTS

Nutrition
  • butter (enough to butter pan)
  • 2
    cups almonds (sliced or chopped)
  • 2
    cups sugar
  • 2
    cups butter (a pound, no substitutions)
  • 13
    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)
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DIRECTIONS

  • 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.
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