Homemade Almond Roca Buttercrunch Toffee Recipes

ALMOND BUTTERCRUNCH

Steps:

• Gather the ingredients.
• Prepare a 4 x 8-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.
• Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer , stir and boil the toffee until it reaches 290 F/143 C.
• After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan-it should be in a layer about 1/2-inch thick.
• Let the toffee set for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide x 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger. After another 2 minutes, go over your cuts again as the toffee continues to harden.
• As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely. Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.
• Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.
• Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.
• Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy.

EASY ENGLISH TOFFEE LOOKS LIKE ALMOND ROCA

Steps:

• 1. To get started grease or spray a pan. Using parchment paper you spray or butter it.
• 2. Pour butter into a heavy saucepan and add sugar.
• 3. When butter is melted the sugar starts to turn colors. From light tan to brown. When the toffee is brown your candy thermometer should read 290 degrees. Take off heat. The recipe says 300 degrees, but I have found that 300 degrees is to hot. It turns the toffee burnt and bitter.
• 4. Pour the toffee into the pan. It's very hot, so be very careful. Let cool.
• 5. When the chocolate is cooled add your dark or milk chocolate chips it melts faster. Your candy thermometer should read 88 degrees. Spread on top of toffee with a cake spatula. When the chocolate is still hot add your chopped pecans or walnuts.
• 6. This is a picture of the toffee when you are finished. If you want both sides with chocolate and nuts these are the steps. This is what they do with Almond Roco. Cut the toffee into squares when cooled. Dip both sides into melted chocolate and the nuts.
• 7. If you want it just like the photo double the toffee recipe. That pic has thick toffee in the center.

MARBLED ALMOND ROCA

Steps:

• Sprinkle almonds on a greased 15x10x1-in. baking pan. Bake at 300° for 15 minutes or until toasted and golden brown; remove from the oven and set aside. , In a large saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300° (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.

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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HOMEMADE ALMOND ROCA

Steps:

• Prepare the baking sheet: Have a large ungreased cookie sheet or sheet pan ready near the stove to pour the candy onto.

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.

EASY HOMEMADE ALMOND ROCA

Steps:

• Over Medium heat, melt butter in a large pot.
• Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
• Remove from heat and Stir in 1/2 of the Almonds.
• Turn mixture onto a greased cookie sheet WITH EDGES!
• While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
• Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
• Pour the hot chocolate over the almond mixture and spread evenly.
• Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
• Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.