No time to cook? Grab a bar of Almond Roca or check out your local chocolatier for Almond Toffee.
CHOCOLATE ALMOND BUTTERCRUNCH TOFFEE
Ingredients
2 sticks sweet butter
1 1/2 cups sugar
2 Tbsp water
1 cup salted roasted almonds—3/4 cup coarsely chopped, 1/4 cup finely chopped
1 Tbsp Madagascar vanilla extract
1 1/2 tsp coarse sea salt, crumbled
8 oz bittersweet chocolate, chopped (Of course use the very best chocolate!)
Directions
Line 8-by-11-inch baking pan with foil. Spray foil with vegetable
oil.
In heavy saucepan, melt butter. Stir in sugar and water and bring to boil. Wash down side of the pan with moistened pastry brush. Cook over moderate heat, stirring with wooden spoon, until deeply golden caramel forms and temperature reaches 300° on candy thermometer, 15 minutes; if sugar and butter separate, stir vigorously to blend. Remove from heat and add the coarsely chopped almonds, vanilla and salt. Scrape toffee into prepared pan; let cool for 10 minutes.
In heavy saucepan, melt butter. Stir in sugar and water and bring to boil. Wash down side of the pan with moistened pastry brush. Cook over moderate heat, stirring with wooden spoon, until deeply golden caramel forms and temperature reaches 300° on candy thermometer, 15 minutes; if sugar and butter separate, stir vigorously to blend. Remove from heat and add the coarsely chopped almonds, vanilla and salt. Scrape toffee into prepared pan; let cool for 10 minutes.
Sprinkle half of chocolate over the toffee and let stand until melted. Spread chocolate over toffee and sprinkle with half of finely chopped almonds. Freeze toffee for 10 minutes.
Invert toffee onto foil-lined baking sheet and peel off foil backing. In microwave safe bowl, melt remaining chocolate. Spread melted chocolate over top of toffee and sprinkle with remaining finely chopped almonds. Let toffee cool, then break into shards.
