Description
This irresistible English Toffee Almond Roca combines buttery, crunchy toffee with rich semi-sweet chocolate and toasted almonds for the perfect holiday treat. Its smooth, golden amber toffee base covered in chocolate and topped with crunchy nuts makes it an ideal festive dessert or gift that everyone will love.
Ingredients
Scale
Toffee Base
- 1 cup Salted Butter (provides richness and creaminess; please don’t substitute)
- 1 cup Granulated Sugar (creates sweetness and helps achieve the perfect toffee texture)
- 1 teaspoon Salt (enhances the flavor of the toffee)
Topping
- 1 cup Semi-Sweet Chocolate Chips (the primary coating that complements the toffee)
- 1 cup Chopped Almonds (adds crunch and nutty flavor; can substitute with other nuts)
Instructions
- Prepare the Baking Sheet: Line a heavy-duty baking sheet with parchment paper. Evenly sprinkle half the chopped almonds and half the chocolate chips over the paper to lay the foundation for the toffee.
- Combine Ingredients: In a medium heavy saucepan, add the salted butter, granulated sugar, and salt. Cook over medium heat, stirring consistently until the butter melts and combines thoroughly with the sugar, forming the toffee mixture.
- Boil the Mixture: Bring the toffee mixture to a boil, stirring constantly. Continue cooking and stirring until it reaches a beautiful golden amber color and hits a temperature between 285°F to 300°F, which typically takes about 10 to 15 minutes. This stage is crucial to achieving the perfect hard toffee texture.
- Pour the Toffee: Quickly and carefully pour the hot toffee onto the prepared baking sheet. Use a silicone spatula to spread the toffee evenly for a smooth and consistent finish.
- Melt the Chocolate: Immediately sprinkle the remaining chocolate chips over the hot toffee layer. Let the chocolate soften for a couple of minutes, then gently spread it into a smooth layer with your spatula to coat the toffee completely.
- Add the Almonds: Top the melted chocolate with the remaining chopped almonds, pressing them gently into the chocolate so they adhere securely.
- Cool and Break: Refrigerate the toffee until it is completely set and firm, about 30 minutes. Once chilled, break the toffee into pieces for serving or gifting.
Notes
- Use salted butter as unsalted butter will alter the flavor balance.
- Monitor the toffee temperature carefully; use a candy thermometer for accuracy.
- Chocolate chips will melt smoother if the toffee is still hot when sprinkled.
- You can substitute almonds with pecans or hazelnuts for a different nutty flavor.
- Store the toffee in an airtight container to maintain crispness.
