Almond Roca, super similar to English toffee, is one of our favorite buttery-toffee treats; it’s something we love to have around the house on holidays, special occasions, or to give out as gifts. But we can also make this beloved sweet at home, and the results are beyond delicious. If you’ve made toffee like this before, then you know just how easy it is to whip up a batch to share with friends and family (and of course stash some away for yourself!). When we want to put together a gift basket or a thank you to a teacher or a coworker, then this is one of our must-haves in any goodie bag.
4 sticks butter
2 cups granulated sugar
1 ½ cups coarsely chopped almonds
2 cups chocolate chips, milk, dark, or semi-sweet
1 tablespoon vegetable oil
Line a cookie sheet with tin foil and grease with cooking spray, set aside.
Combine butter and sugar in a large saucepan over high heat. Attach a candy thermometer to side of saucepan. Stir until mixture comes to a boil. When mixture reaches 290°F, remove from heat and immediately stir in ¾ cup of chopped almonds.
Pour mixture onto cookie sheet and spread evenly.
As caramel mixture cools, microwave chocolate chips with oil in short increments of 20 seconds, stirring after each increment of time, until chocolate is completely melted. Pour melted chocolate over top of slightly cooled toffee-nut mixture.
Sprinkle reserved chopped almonds over top of chocolate. Refrigerate for at least 2-3 hours or overnight before breaking into pieces to serve.
Recipe adapted from Suburban Simplicity.