Easy English Toffee Looks Like Almond Roca Recipes

HOMEMADE ALMOND ROCA (BUTTERCRUNCH TOFFEE)

Steps:

• PREP: Line a 9x13 inch baking tin / cookie sheet with baking paper and get all your ingredients measured out and ready.
• MELT: Place the sugar and butter in a heavy based saucepan over low-medium heat and stir until it is well combined and the mixture starts to bubble.
• LOW BOIL: Let it bubble away on a low boil stirring quite regularly so that it doesn't burn, for around 8-10 minutes until it reaches 145C / 295F on a candy thermometer. (See notes)
• ADD INS: Remove from heat. Add the salt and 1 cup of the flaked almonds and stir well to combine.
• INTO TIN: Pour straight into the baking tin. Allow it to cool for around 10 minutes, while you prepare the chocolate.
• MELT THE CHOCOLATE in the microwave in 30 second bursts, stirring well between each, until JUST melted.
• BLOT THE TOFFEE with paper towel to remove excess grease, then pour the chocolate over the top of the hot toffee. Spread with a spatula. Sprinkle with remaining almonds.
• LET IT SET at room temperature for half an hour, then into the fridge for 2-3 hours.
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EASY ALMOND ROCA TOFFEE

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)

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.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.