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Butter Toffee (Almond Roca) Recipe

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This recipe for Butter Toffee (Almond Roca) is from The Riccardo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
In a large saucepan, melt:
2 cups butter (must be butter – don’t use margarine)

Add:
1 1/3 cups sugar
1 TBS light corn syrup
3 TBS water

Cook to hard crackle stage. (300 degrees on candy thermometer). Stir occasionally.
Remove from heat and add 1 cup toasted blanched almonds (coarsely chopped).

Spread in well greased 13’x9’x12’ pan. Cool.

Melt:
4 1/2 bar of chocolate
Directions:
Directions:
Toast 1 cup finely chopped, blanched almonds. Turn candy out onto waxed paper. Break the chocolate up into small pieces. Spread the candy with ½ of the chocolate. Allow it to melt, and then spread. Sprinkle with ½ of nuts. Cover with waxed paper and flip the candy over. Repeat chocolate and nut process. Chill to firm. Break candy into pieces with wooden mallet or small hammer.

 

 

 

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