As a kid, Almond Roca was my favorite candy EVER (besides Sixlets, which I still love). So when the option for making toffee was addressed, I jumped all over it. We tried a couple different recipes. The first was the worst, because it didn’t turn out. At all. The second was… well, technically speaking, it was okay. The toffee came out, however you stood at the oven stirring for about 2 hours. And that is NEVER any fun. Finally, we found a recipe that seemed too good to be true. You didn’t have to stir it. You just…let it sit, and boil. And then…

YUM!!

This really is the BEST homemade toffee that I’ve ever had. And it’s incredibly easy. First, you’re going to put your butter, sugar, and corn syrup in a medium saucepan and attach your candy thermometer. Turn it to medium to melt the butter. Once the butter is melted, turn it up a bit and let her go til it reaches 300º (hard crack).  Take off the heat, take out the thermometer, stir in your ground nuts, and pour it into your foil-lined pan. Which, by the way, can also be lined with parchment paper and it removes easier than the foil. But either works.

Let this cool a little bit, but not too long. Go ahead and pour your chocolate over the top and let the heat from the toffee melt it. Spread it around with a spatula to make sure you have an even cover. Then you’re going to sprinkle half of your remaining nuts over the top. Press lightly to ensure the nuts stay.

Wait until this side is hard to continue. Lay out some wax paper and gently flip the toffee over. Be careful not to break it, otherwise covering the other side with chocolate will be very difficult. You’ll need to melt the other chocolate carefully in the microwave (or in a double broiler). Spread evenly over the toffee, and sprinkle with remaining nuts.

Allow chocolate to completely harden before breaking into pieces and storing in an airtight container or plastic bag.

Almond Toffee
Will need candy thermometer
20-40 minutes cooking time

Ingredients:

1 lb unsalted butter
2 cups ground hazelnuts or almonds, +1/2 cup for sprinkling over the toffee
2 tbsp light corn syrup
3 cups sugar
4 tbsp water
24 oz semisweet, milk, or dark chocolate (chips or bars)

Directions:

1.) Line an 11×17 cookie sheet with tin foil, and coat with nonstick spray. Or cover with parchment paper.

2.) In a medium saucepan combine sugar, water, corn syrup, and butter. Heat on medium until butter melts, stirring occasionally.

3.) Once butter is melted, place candy thermometer in mixture. Turn up heat to medium-high and allow to boil until it reaches hard crack (300°). DO NOT STIR. Watch carefully. After it hits softball stage, the temperature tends to go up pretty quickly.

4.) Remove from heat once you’ve reached 300°, remove candy thermometer, and carefully stir in 2 cups of ground nuts.

5.) Pour into prepared pan, and allow to sit for 10-15 minutes. Put 12 oz of chocolate on top of the toffee, and allow the heat to melt the chocolate. Spread melted chocolate evenly, and then sprinkle with half of the remaining nuts. Press down slightly to ensure nuts stay put.

6.) Wait until chocolate is harden (or chill in fridge for 20 minutes) and flip over onto a piece of wax paper. Melt the remaining chocolate either over a double broiler, or in the microwave*. Spread evenly over bare side of the toffee, and sprinkle with remaining nuts.

7.) Allow to sit until chocolate is hardened (or chill in fridge) and then break into pieces to store. You must store in an airtight container or bag, otherwise it’ll get stale.

8.) Enjoy!!

*In order to microwave chocolate, place in a ceramic or glass bowl. Microwave for about 20-30 seconds at a time, stirring after every time, making sure you’re not burning the chocolate. This should only take about 3-4 trips into the microwave.

Baker: Tessa
Source: Family Circle, November 2007