Growing up in my house, my dad had a few favourite treats, ones that he would eat up so quickly none of us even got the chance to have any! There are none that I remember him liking more than Brown and Haley Almond Roca chocolate! He would gobble those down and all of us would just find the wrappers left all over the house. When I got older, and quicker, he would have to compete with me over the tasty little treats! There is just something so yummy about the blend of chocolate, almonds and toffee! Now with this recipe, I can make homemade Almond Roca and it even beats the real deal! Each holiday season I like to try a new recipe but I also have a few that are my ‘go to’s’ This Salted Chocolate & Almond Toffee is definitely one I make year after year because it so easy and tasty! Please leave me a comment below if you do make it .
Enjoy and Merry Christmas! ❤️
Ingredients:
2 cups unsalted butter, cubed and at ROOM TEMP
2 cups granulated sugar
1 teaspoon salt
2 cups dark or semi sweet chocolate chips
1 cup whole unsalted, uncooked almonds finely chopped
Sea salt for sprinkling on top
Make sure you have a candy thermometer for this recipe prior to beginning.
Directions
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. If you don’t want the toffee to thick now is the time to spread it thinner. Sprinkle the chocolate chips over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts and sea salt over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
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