Almond Roca English Toffee Recipes

EASY ALMOND ROCA TOFFEE

Easy Almond Roca Toffee image

This is by far the BEST Almond Roca imitation that I have tasted! You don't have to be a pro at making candy to make this. If you like Almond Roca, you just gotta try it!!

Provided by Pvt Amys Mom

Categories Candy

Time 50m

Yield 1 3/4 Pounds

Number Of Ingredients 8

Ingredients

1 cup slivered almonds
1 cup butter (do not substitute margarine)
1 cup sugar
1/3 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon salt
12 ounces milk chocolate chips
1 cup finely ground walnuts

Steps:

Line a cookie sheet with foil and spray it with non-stick cooking spray.
Place almonds in a single layer on cookie sheet.
Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310°F.
Remove from heat and immediately pour over almonds (do not scrape the pan).
Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.
Sprinkle with ground walnuts.
Let stand until firm.
Break into small pieces and store in an airtight container.
(The toffee mixture will not coat the entire baking sheet).

ALMOND ROCA (ENGLISH TOFFEE)

Almond Roca (English Toffee) image

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.

Provided by SharleneW

Categories Candy

Time 16m

Yield 2 pounds, 60 serving(s)

Number Of Ingredients 6

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)

Steps:

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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