Here’s a tutorial with the secrets to successful candy making at home.
And here’s our family Almond Roca Recipe or Almond Toffee:
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Almond Roca Recipe
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Prep Time: 15 min
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Cook Time: 45 min
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Total Time: 1 hour
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Yield: 8 1/4 lb bags
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Category: Candy
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Method: unknown
Description
Tasty almond and chocolate candy, perfect for the holidays.
Ingredients
- 1 lb. butter (don’t substitute margarine for the butter)
- 2 cups brown sugar
- 2 tbsp. honey
- 1/3 cup cold water
- 1 cup blanched and slivered almonds
- 1 1/2 chocolate chips or dark chocolate melted over a double boiler (ensure that no water or steam gets into the chocolate or it will seize)
Instructions
- Mix butter, sugar, water and honey together in a large, heavy pan.
- Cover and boil for 5 minutes.
- Remove the lid and wash down the sides of the pan with a pastry brush dipped in water.
- Do not stir the mixture.
- Insert candy thermometer.
- Cook until the candy thermometer reaches 290F — cook to 300F if you prefer a butterscotch toffee base.
- Remember to adjust the temperature to account for your elevation, by subtracting 2 degree F for every 1,000 feet in elevation above sea level that you live.
- Once candy reaches temperature, take off heat.
- Stir in almonds.
- Pour onto a well buttered baking sheet and spread out thinly.
- Allow to cool for a few minutes until a crust forms on top.
- Spread melted chocolate on top, sprinkle with more almonds, if desired or decorate with a small amount of white chocolate.
- Allow to cool over night.
- Break into pieces and package in 1/4 lb. gift giving bags.
- Makes 1 1/2 lbs of Almond Roca.
Almond Roca Recipe
1 lb. butter (don’t substitute margarine for the butter)
2 cups brown sugar
2 tbsp. honey
1/3 cup cold water
1 cup blanched and slivered almonds
1 1/2 chocolate chips or dark chocolate melted over a double boiler (ensure that no water or steam gets into the chocolate or it will seize)
Mix butter, sugar, water and honey together in a large, heavy pan. Cover and boil for 5 minutes. Remove the lid and wash down the sides of the pan with a pastry brush dipped in water. Do not stir the mixture. Insert candy thermometer. Cook until the candy thermometer reaches 290F — cook to 300F if you prefer a butterscotch toffee base. Remember to adjust the temperature to account for your elevation, by subtracting 2 degree F for every 1,000 feet in elevation above sea level that you live.
Stir in almonds. Pour onto a well buttered baking sheet and spread out thinly. Allow to cool for a few minutes until a crust forms on top. Spread melted chocolate on top, sprinkle with more almonds, if desired or decorate with a small amount of white chocolate. Allow to cool over night. Break into pieces and package in 1/4 lb. gift giving bags. Makes 1 1/2 lbs of Almond Roca.
Enjoy!
This is part of an ongoing series of frugal, sustainable, hand made gift giving ideas. You can see more in the series here.
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Looks amazing, perfect snack.