Dessertschewoutloud4.5
Homemade Almond Roca
English toffee is absolutely scrumptious. They're crunchy, chocolatey, and taste just like the original pink canister ones you've loved since childhood. Perfect for gift-giving or holiday party trays.
👥 40 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
- baking sheet
- wooden spoon
- pot
- spatula
- knife
📝 Preparation Steps
1
Stir: In a heavy saucepan over medium heat, add brown sugar and salted butter. Stir often for ⏱️ 3-4 minutes, or until mixture is bubbly and thick and candy thermometer registers 280ºF.
salted butter2 cupsCandy thermometer
2
Combine and Pour: Immediately remove from heat once thermometer hits 290F. Add 3/4 cup almonds to the mixture and stir to combine well. Pour evenly into a rimmed 18x13 baking sheet, using the back of a wooden spoon to smooth evenly into the pan. Work quickly here, as mixture thickens and sets quickly.
3
Melt and Layer: While toffee cools, set a heavy pot over low heat. Add chocolate and oil, stirring until just barley melted through. Use a rubber spatula to transfer melted chocolate evenly on top of toffee layer, taking care to smooth the surface. Sprinkle remaining chopped almonds evenly over the warm chocolate layer.
4
Chill and Cut: Chill in fridge for a couple of hours to cool completely. Once fully set, carefully cut the toffee into pieces with a sharp knife. Homemade Almond Roca keep well in airtight container for a couple of weeks at room temp.
Nutrition Facts
calories
196 kcal
fat Content
14.5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
14.3 g
sodium Content
82.5 mg
protein Content
1.9 g
trans Fat Content
0.4 g
cholesterol Content
26.3 mg
carbohydrate Content
16 g
saturated Fat Content
7.7 g
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