Almond Roca Toffee Candy (Printer-Friendly Version)
Buttery almond toffee with rich chocolate, easy to make and perfect for gifting or snacking.
# Required Ingredients:
→ Toffee Base
01 -
1 cup unsalted butter
02 -
1 cup granulated sugar
03 -
2 tablespoons water
04 -
1 tablespoon molasses
→ Toppings
05 -
2 cups chopped toasted almonds, divided
06 -
4 milk chocolate bars, unwrapped
# Step-by-Step Instructions:
01 -
Line a 9×13 inch baking pan with parchment or wax paper and set aside.
02 -
Combine butter, sugar, water, and molasses in a nonstick saucepan. Stir constantly over medium heat until mixture reaches 295°F using a candy thermometer.
03 -
Remove saucepan from heat and stir in 1 cup of chopped almonds quickly.
04 -
Pour the hot toffee mixture into the prepared pan and spread evenly with a spatula.
05 -
Place chocolate bars on top of the hot toffee. Let them melt, then spread evenly over the surface.
06 -
Sprinkle remaining chopped almonds over the melted chocolate layer.
07 -
Let the candy cool completely at room temperature or refrigerate for 20 minutes. Break into pieces before serving or storing.
# Handy Cooking Tips:
01 -
Use a candy thermometer to avoid burning the toffee and achieve the correct texture.
02 -
Toffee stores well at room temperature in an airtight container for up to two weeks.
03 -
Freeze cooled pieces in layers separated by parchment for up to three months.
04 -
Dark chocolate or sea salt can be added as a variation for flavor contrast.