Toffee Recipe - Homemade Almond Roca! Hilah Cooking

By Hilah Cooking · 45 min

Ingredients

Instructions

1. Line a baking sheet with parchment or a silicone mat.
2. Melt the butter in a heavy pot over medium-low heat. Add the water, sugar and salt and whisk until fairly smooth and the sugar is suspended in the butter.
3. Raise the heat to medium or medium-high, clip a thermometer to the pot, and cook without stirring until it reaches 290°F (143°C).
4. Turn off the heat, add 1 cup of nuts and the vanilla, and stir quickly. Pour onto the prepared pan and let cool. For even pieces, score the toffee with a knife after 2–3 minutes. Refrigerate to cool faster.
5. Melt 3/4 of the chocolate in a double boiler or microwave in short bursts until nearly melted. Stir in the remaining 1/4 of the chocolate until completely melted. Spread over the cooled toffee.
6. Sprinkle with the toppings and remaining almonds, then refrigerate to set.
7. Loosen the toffee from the sheet, break it into pieces, and store them layered between waxed paper in an airtight container. For longer storage, refrigerate for up to 2 months.

Summarized from Hilah Cooking's video. Watch it for the details.

More recipes with

ChocolateAlmondDried fruit