Here’s a tutorial with the secrets to successful candy making at home.
And here’s our family Almond Roca Recipe or Almond Toffee:
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.
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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