Ingredients
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-
2
-
2
-
2
-
1/3
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2
-
-
-
-
-
-
-
-
-
Directions
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 , This is really delicious I’ve made it twice now, and recommend QUICKLY STIRRING THE ALMONDS INTO THE TOFFEE, THEN SPREADING IT IN THE PAN, not just pouring the toffee overtop of the almonds Then all the almonds are incorporated , Yummy However, I clearly didn’t wait long enough on the toffee I’ll do it with a theomometor next time I’ve never done candy as I’ve always been nervous about getting it right The other comments said I could go by colour alone I disagree It should be temp checked Going by colour didn’t work for me It still tasted good, but it was soft sugary, not hard chewy like toffee Ah well Better luck next time Oh yeah and the toffee only covered 4/5 of the almonds on the pan There was a big corner I couldn’t cover
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Steps
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1
Done
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Spread Almonds Evenly on a Buttered 12 X 17-Inch Jelly Roll Pan. (used a Silpat Sheet and Only Buttered Sides and That Worked Great). |
|
2
Done
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Mix Sugar, Butter and Water in a Large Saucepan. Cook Over High Heat Until Tan (295f 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. |
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3
Done
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Pour Over Sliced Almonds and Spread as Much as Possible. |
|
4
Done
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Sprinkle Chocolate Pieces Over Immediately. Let Melt a Minute or Two and Then Spread Evenly With Knife. |
|
5
Done
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When Completely Cool and Chocolate Is Solid, Break Into Pieces. |
