The ChocolateDoctor’s Home-Made Chocolate Almond Toffee (Almond Roca-Style Candy)

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Harry Brown and J. C. Haley invented Almond Roca in 1912. It is that famous log-shaped, butter-almond toffee confection, individually wrapped in gold foil and packaged in a pink tin can. There is nothing better than receiving one the original tins for a holiday unless it’s a batch of homemade almond toffee made in your own kitchen. Giving the gifts that you make yourself are gifts from the heart.

You won’t need any special equipment when making homemade almond toffee—not even a candy thermometer. You will need to stir the toffee constantly and watch the color as you bring it to a medium mahogany color.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 4 to 6 hours
Yield: about 2 pounds

Ingredients:
2 cups unsalted butter (for this recipe I used Plugrá butter)
2 1/4 cups granulated sugar
1/4 cup water
1 cup whole roasted almonds, coarsely chopped
1 tablespoon pure vanilla extract
1 teaspoon of pure almond extract
1 1/2 cup Choclatique Private Reserve Dark Chocolate Pastilles, or
Choclatique Heirloom Milk Chocolate Pastilles
1/2 cup almonds, ground for almonds for coating the logs
Nonstick cooking spray

Directions:

  1. Spray a 13 x 9 x 2-inches jelly roll pan with non-stick cooking spray.
  2. In a large heavy-bottomed 2-quart (or larger) saucepan, combine the butter sugar and water over high heat, stirring constantly, until they combine completely.
  3. Continue cooking over high heat while stirring. (if using a thermometer 300º F)
  4. Add coarsely chopped almonds until just mixed.
  5. Add the vanilla and almond extracts by pouring down the side of the pan to prevent the toffee from crystallizing.
  6. Quickly and carefully pour the hot toffee and almond mixture onto the prepared jelly roll pan. Tilt to spread evenly. Use a pot holder as the pan can get very hot.
  7. After 5 minutes, distribute the chocolate pastilles over the toffee mixture. When they have begun to melt, spread them over the top of the hot toffee with a silicone spatula.
  8. Sprinkle the ground nuts evenly over the top.
  9. Cool the toffee for at least 4 hours, and up to 8 hours, at room temperature until hardened completely. The almond toffee is thoroughly cool when the chocolate is slightly dull looking.
  10. Break into pieces and the almond toffee is ready to eat.

ChefSecret: I recommend using Plugrá Butter for the taste. It’s made with a higher butterfat content than most American butters (82% vs. 80%). That may not sound like much, but it makes a big difference in the final taste of the toffee.

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