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Almond Roca

About 8x8 inch square Almond Toffee

Preparation

  1. Chop finely 1 oz. almonds or walnuts for topping.
  2. Line a 8x8 inch baking pan with lightly oiled aluminum foil.

Making Toffee

  1. In a sauce pan put together:
    • 1/2 cup sugar (100 grams)
    • 1/8 cup water (28 grams)
    • 1 Tbsp Karo corn syrup (15 cc)
    • 1/4 lb butter (1 stick 110 grams)
  2. Cook over medium heat and bring it to a boil. Set a timer for 10 minutes and add:
    • 1/4 lb. chopped almonds (110 grams)
  3. Reduce heat to medium-low. Stir with a wooden spatula constantly but slowly. Avoid rapid stirring. Avoid sugar liquid sticking to the side of the pan. crystallized sugar will fall into the liquid mixture and ruin the candy property.

    Above: Appearance at 0 minutes. At 5 minutes the mixture will become slightly colored, then it will thicken at 7 minutes.

    Use a timer only for a guide. The candy has to reach 290F(145C) and it should be dark caramel or amber color. It becomes darker caramel color at 10 minutes:
  4. Immediately pour the mixture out onto a prepared pan. Spread as flat as possible. While the toffee is hot, sprinkle:
    • chopped 4 oz. bar of chocolate (110 grams)
  5. After the chocolate melts, spread it evenly over the toffee. Then sprinkle:
    • 1 oz. finely chopped almonds or walnuts
  6. After the toffee is cooled to room temperature, break into serving size pieces.
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