Almond Roca (ish)

Toffee with chocolate and almonds

2 c. butter
2 c. sugar
2 c. almonds - chopped finely (food processor chopping works well)
1 lb chocolate (dark or milk or 8 oz of each)

Melt butter in a dutch over or 3 qt sauce pan. Add sugar. Cook over medium high hear until mixture comes to a boil. Reduce heat to medium. Boil 5 minutes stirring frequently (to keep butter from burning). Add 1 c. almonds and cook stirring constantly until mixture reaches Hard Crack stage (300 degrees).


butter, sugar, and heat combined - boring at first.	Then things start happening.	After almonds added, stirring constantly	Hard crack stage (300 degrees)

Remove from heat and immediately pour onto 2 buttered aluminum-foil covered baking trays or cookie sheets spreading to about 1/4 inch thickness. Cool until candy is hard.

Chocolate. Melt the chocolate. Working quickly, spread the chocolate over the cooled candy. Since there are two trays you can use different chocolates on each tray. Sprinkle the rest of the almonds evenly on top. Lightly press the almonds into chocolate. Chill until firm (overnight is best).

When firm, break candy into pieces. If stored in refrigerator allow candy to return to room temperature before serving.


To start breaking it up pull up the whole thing and press down on the chocolate side	Continue with one hand using the tray to press the candy against to break it.	Use two hands to make smaller pieces. Press into the chocolate side as it stays adhered better to the toffee.	Done breaking.	Candy placed in tin, but can also just be wrapped in foil.

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