Best 2 Almond Roca English Toffee Recipes
Almond Roca English Toffee is a classic confection that combines the perfect balance of sweetness, crunch, and nutty flavor. Originating in the early 1900s, this delectable treat has become a favorite among toffee enthusiasts worldwide. With its crisp, buttery texture and generous coating of roasted almonds, Almond Roca English Toffee is a delightful indulgence that can be enjoyed on its own or as part of a dessert platter. In this article, we will explore the secrets behind creating the perfect Almond Roca English Toffee, providing you with a step-by-step guide and helpful tips to ensure your homemade toffee turns out as delicious as the original.
Let's cook with our recipes!
ALMOND ROCA (ENGLISH TOFFEE)
A delectable confection from the kitchen of June Oaks, wife of Brigham Young University president Dallin Oaks. This was surprisingly easy to make and an absolutely delicious addition to my goodie plates for Christmas.
Provided by SharleneW
Categories Candy
Time 16m
Yield 2 pounds, 60 serving(s)
Number Of Ingredients 6
Steps:
- Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
- Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
- Pour over sliced almonds and spread as much as possible.
- Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
- When completely cool and chocolate is solid, break into pieces.
EASY ENGLISH TOFFEE LOOKS LIKE ALMOND ROCA
Steps:
- 1. To get started grease or spray a pan. Using parchment paper you spray or butter it.
- 2. Pour butter into a heavy saucepan and add sugar.
- 3. When butter is melted the sugar starts to turn colors. From light tan to brown. When the toffee is brown your candy thermometer should read 290 degrees. Take off heat. The recipe says 300 degrees, but I have found that 300 degrees is to hot. It turns the toffee burnt and bitter.
- 4. Pour the toffee into the pan. It's very hot, so be very careful. Let cool.
- 5. When the chocolate is cooled add your dark or milk chocolate chips it melts faster. Your candy thermometer should read 88 degrees. Spread on top of toffee with a cake spatula. When the chocolate is still hot add your chopped pecans or walnuts.
- 6. This is a picture of the toffee when you are finished. If you want both sides with chocolate and nuts these are the steps. This is what they do with Almond Roco. Cut the toffee into squares when cooled. Dip both sides into melted chocolate and the nuts.
- 7. If you want it just like the photo double the toffee recipe. That pic has thick toffee in the center.
Tips:
- Use a heavy-bottomed saucepan to prevent the toffee from scorching.
- Cook the toffee over medium heat, stirring constantly, to prevent it from burning.
- Use a candy thermometer to ensure that the toffee reaches the correct temperature.
- If you don't have a candy thermometer, you can test the toffee by dropping a small amount into a cup of cold water. If the toffee forms a hard, brittle ball, it is ready.
- Pour the toffee onto a greased baking sheet and let it cool completely before breaking it into pieces.
- Store the toffee in an airtight container at room temperature.
Conclusion:
Almond Roca is a delicious and easy-to-make candy that is perfect for any occasion. With a few simple ingredients, you can create a sweet treat that will be enjoyed by people of all ages. So next time you are looking for a special dessert, give Almond Roca a try. You won't be disappointed.
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