Thursday, December 23, 2010

Recipe: Almond Toffee (Almond Roca)

Preparation time: 30 min.
Cooling time: 2 hours.

1 lb. butter
2 c. brown sugar
2 tbsp. corn syrup
1/3rd c. water
1 c. almond slivers
1 1/2 c. dark chocolate chips

Prepare a baking sheet by greasing liberally with butter, set aside.  In a heavy 2 quart sauce pan, melt butter, remove from heat.  Add syrup, water and brown sugar.  Cook on medium heat to 290F (hard crack stage).  Being careful not to burn or scorch mixture.  Stir in almonds and immediately pour on prepared baking sheet and spread thinly.

Spread chocolate chips over top of hot toffee.  Allow to melt from the heat of the candy.  Spread with a knife.  Sprinkle with extra almonds, if desired.  While still warm score toffee with a knife into 1 inch squares.  Allow to cool completely. Break apart along score lines.  Store in covered container in a cool spot.

Without the almonds and chocolate this is butterscotch toffee at its finest.

Makes 2 1/2 lbs. of candy.  Enough for 7 tins of gift giving scrumptiousness.

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