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lisa's almond roca

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Crunchy and buttery almond toffee covered with chocolate and nuts - delicious and a perfect gift. I tasted this crunchy butter toffee at a church function and knew I had to have the recipe, that was 4 years ago! Lisa was very hesitant to share it with me and now that I have it, I'm posting it here so I don't lose it - ever!!

►
yield 1 1/2 pounds
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For lisa's almond roca

  • 1 cup butter
  • 1 cup sugar
  • 3 tablespoons water
  • 1 teaspoon light corn syrup
  • 1 cup finely chopped toasted almonds
  • 1 cup milk chocolate chips

How To Make lisa's almond roca

  • 1
    In a heavy based saucepan, melt the butter over a medium heat. Add the sugar, water and corn syrup, stirring continually.
  • 2
    When sugar has dissolved and the mixture begins to boil, slowly raise the heat and cook until a candy thermometer reaches 290oF (soft crack stage). The mixture will be a light golden brown colour.
  • 3
    Quickly stir in the half the almonds. Immediately pour the mixture on to an ungreased baking tray. Wait 3 - 5 minutes for the mixture to firm up and then sprinkle the chocolate chips over the top. Wait 2 - 3 minutes and using the back of a metal spoon, smooth out the melted chocolate. Top with the remaining almonds.
  • 4
    Allow to cool completely. Using a bread and butter knife and a kitchen mallet, position the knife in the chocolate and gently hit the knife, shards of almond roca should appear. Continue until the entire tray has been made into desired pieces.
  • 5
    To keep the almond roca - store in a cake tin/tupperware container that's DRY, out of the sunlight and in the cupboard - do NOT store in the fridge!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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