More Great Recipes: Candy | Toffee

Almond Toffee (Almond Roca)

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


2 cups unsalted Butter
2 cups Sugar
1/4 cup Water
1 1/4 tsp Kosher Salt
1/2 tsp Cream of Tarter
2 TB light Lyle's Golden Syrup or Corn Syrup
1 1/3 cup Slivered almonds
12 oz Coating Chocolate (I use semi-sweet 60% and above)
2 oz Finely ground Blanched Almonds

Lightly oil a medium jelly roll pan

Melt butter in a saucepan over low heat.

Add sugar and stir constantly until the sugar dissolves

Add Water and Corn syrup

Continue cooking over low heat, stirring frequently, but slowly to avoid scorching, until the mixture reaches 300 degrees on you thermometer (This is technically the 'Brittle' stage) or until the syrup becomes light caramel in color and becomes brittle when a small amount is dropped into a dish of cold water.

With as little agitation as possible, stir in the almonds.

This needs to be poured to a 1/2 inch depth into your prepared jelly roll pan.

While toffee cools, heat your coating chocolate just until it melts, then spread 1/2 over the surface, once this begins to set, spread with finely ground almonds.

Remove slab of toffee from pan, turn over and repeat on the second side.

Once the chocolate has completely set and the toffee has cooled to room temp, break into pieces and enjoy.

Pairs Well With


I am always pleased when my grandmother sends me a big tin of this at Christmas. Like a lot of candy, this needs to be made on a low humidity day.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze