All week, this week before Christmas I plan to post something we still have time to make. This candy is just like the one that comes in the pink tin and has the word Almond in front of the word Roca. That said, and not wanting trouble I will now refer to it as Toffee Roca. It’s really so simple and honestly, you might already have all the ingredients you need in your kitchen. I did.
Here’s the recipe along with a little step by step showing the batch I made the other day. By the way, it goes great with Kahlua.
Toffee Roca
1 cup sliced almonds
1/2 cup (or more) ground almonds (can opt for ground walnuts)
1 large (3-4 oz.) chocolate (preferably dark) candy bar (or chocolate chips in a pinch)
1 cup sugar
1 cup softened butter (2 sticks)
Add sugar to butter and cook on medium heat. Bring to rolling boil and cook 5 minutes. Add almonds boil for at least 5 more minutes. Stir constantly; timing is important, it should be golden brown. **see note below**
Pour on cookie sheet. Working quickly to spread evenly.
Cool in fridge until hardened. This won’t take long. While it’s cooling, break chocolate into a measuring cup and place cup in a pan of near boiling water to melt.
When chocolate is spreadable and toffee is hardened work quickly to spread chocolate over toffee. Sprinkle with the ground nuts while chocolate is still warm. Work in sections to spread a little, then sprinkle. Place back in fridge for a few minutes chill (maybe 5 minutes)
Flip over. It doesn’t matter if it breaks when you’re turning as you’ll be breaking it into pieces anyway. Repeat chocolate and nut process so there’s coverage on both sides.
Who wouldn’t like to get this for a Christmas gift?? Don’t make it too far ahead or you won’t have it to give away; you’ll have eaten it!
**Note: When you’re stirring the sugar butter mixture it often takes longer than the 10 minutes suggested. This batch took at least 15 minutes. Keep stirring; the mixture will change texture and become almost fluffy. Keep stirring. It will begin to change golden, but keep stirring (get it??). When it really is golden brown remove from heat and proceed to the next step. This is the only hard part (and it’s not too bad).
Enjoy!!
