Have you ever bit into a piece of Almond Roca and thought, Gosh this is the most amazing taste in the world? You know you have!
Day 4 of Life Amor Family’s 12 Days of Baking and Candy Making is a recipe is for a Home Made Almond Roca, or English Toffee.
As I had mentioned in Day 1‘s Recipe, as a teenager I worked in a Candy Store where I picked up some of the skills I have now. I worked there off and on for nearly 4 years so you could say I had some time to program the recipes in my brain. The English Toffee, as well as the Fudge(lookout for my fudge) were a bit different though. The owner of the Candy Store would make the Toffee in a large kettle and us girls were to stay away. The kettle would reach extreme temperatures and he wasn’t just doing a household batch like I do here. However, I would pay close attention from afar and after the toffee was cool and ready to crack we would get to dip the pieces into dark chocolate and almonds.
Up until working for Salt Water Taffy it was my understanding that all Dark Chocolate was dreadful. It was to my surprise that Dark Chocolate was used in almost all of their candy making, including the English Toffee. I also learned that a good quality Dark Chocolate is not dreadful but actually very decadent.
Do not be intimidated in making this English Toffee, sure there are a few steps and high temperatures but it’s actually very quick to make and SO GOOD to eat! Trust me!
Life Amor Family’s English Toffee
You Will Need:
- 1 pound of Butter (salted or unsalted, your preference)
- 2 cups Granulated Sugar
- 3 cups Dark Chocolate Chips 60% Cacao and up (I prefer Guittard or Ghirardelli)
- 2-3 cups Raw Almonds
Making the Toffee
Step 1. Line Rimmed Cookie Sheet with Parchment Paper and lightly coat with Cooking Spray.
Step 2. In your Medium-sized Heavy Bottom pot; combine the sugar and butter.
Step 3. Cook over Medium Heat stirring frequently using the Wooden Spoon until sugar has dissolved and mixture comes to a boil. Attach your Candy Thermometer to the side. For an accurate temperature, make sure the Thermometer is not touching the bottom of the pot.
*IMPORTANT– To achieve best results, Pay Close Attention to your Candy Thermometer, being under or over the required temp could result in you having to do this all over again. Yikes! that’s a lot of butta!
Step 4. Continue to Boil the toffee over Medium Heat, use the pastry brush dipped in cold water to wash down the sides of the pot. Stir slowly in one direction until the Candy Thermometer has reached 290 degrees, just below the “hard crack” stage.
Step 5. Carefully pour the hot toffee mixture into the parchment lined cookie sheet and move the cookie sheet around until the toffee is evenly spread throughout. Let cool.
Prepare the Almonds
- While waiting for the Toffee to cool. Use the Food Processor (or a sharp knife and cutting board) to pulse/chop your almonds to your desired size for dipping. Pour out onto a plate. Place near where you will be melting the chocolate and dipping your toffee pieces.
Do NOT make the mistake I did! Instead of walking my happy behind to the garage to fetch my Food Processor, I decided I’d use the Magic Bullet. I ended up with Almond Dust this year instead of perfect crunchy almonds. Won’t be doing that again!
Melting the Dark Chocolate
- Fill the bottom of your double boiler(a saucepan and pyrex style bowl will do) with a small amount of water maybe 1/2 cup or so. Place the other pan on top or your glass bowl. Heat at Low.
- Add the Dark Chocolate Chips 1 cup at a time to the top pan and allow to melt, stirring occasionally. As the Chocolate starts to melt continue to add the rest of the chocolate chips. Keep stirring until the chocolate is melted and smooth. Place at a Simmer.
CAUTION: Be careful not to allow the water to boil or to start steaming from the bottom. If this happens turn off and remove the double boiler from the heat.
- Line another Cookie sheet or Countertop with parchment paper and place near the chocolate and almonds.
Step 6. Your Toffee should be cool now, you can check by cracking off an edge piece. IF it seems bendable it is not ready, let cool another 30 minutes or so, remembering to stir the dark chocolate occasionally. IF the toffee cracks you can start to break the toffee into the sizes you would like.
Step 7. With your index finger and thumb, dip the pieces of toffee into your melted chocolate. Lift and give a little shake inside the bowl to remove the excess, then quickly dip all sides into the chopped almonds and lie on parchment paper. Do this with the rest of your toffee pieces and allow them all to cool until the chocolate has hardened.
You did it! You made English Toffee!!! You’re going to be someone’s favorite person IF you decide to share 😉
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