Ingredients for Almond Roca English Toffee
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How to Make Almond Roca English Toffee
- Preheat oven to 350°F (175°C).
- Butter a 12 x 17-inch jelly roll pan.
- Spread 2 cups of sliced almonds evenly across the prepared pan.
- In a large saucepan, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, and 1/4 cup water.
- Cook over medium-high heat, stirring constantly with a wooden spoon, until the mixture reaches a light amber color (around 300°F on a candy thermometer). This will take approximately 5-7 minutes. The mixture will become foamy and thickened, and will be past the initial tan stage.
- Immediately pour the hot toffee mixture evenly over the almonds, spreading it as thinly and evenly as possible.
- Sprinkle 1 cup of semi-sweet chocolate chips over the hot toffee.
- Let the chocolate sit for 1-2 minutes to soften slightly, then spread it evenly over the toffee with a spatula or knife.
- Let the toffee cool completely at room temperature until the chocolate is firm. This will take about 30-45 minutes.
- Once completely cool, break the toffee into pieces.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
27g
Carbs
4g
