Made from scratch at home, there’s nothing that compares to homemade Almond Butter Toffee. I’ve had this recipe for many, many years and I can’t recall from where it originated. I used to make it every holiday season when my kids were youngsters. They got a kick out of knowing we could make it at home and not have to buy it at the store.
The toffee portion is slightly softer than the commercial Almond Roca. Frankly, I prefer it softer so I don’t have to concern myself with breaking off a front tooth the day before Christmas. The flavorful blend of chocolate and almonds snaps against the crisp browned butter toffee for a heavenly melt-in-your-mouth experience. We always enjoy it and I think your friends and family will too.
ALMOND BUTTER TOFFEE
3/4 cup unsalted butter
1 cup granulated white sugar
1/3 cup brown sugar
2 tablespoons water
1 cup sliced, baking almonds (divided)
1/2 cup slices, 1/2 cup chopped slices
1/2 teaspoon baking soda
1/3 cup semi-sweet chocolate chips
Butter a 12″x9″x2″ jelly roll or cookie baking sheet (use metal, not glass); set aside. Melt 3/4 cup butter in large saucepan. Add white and brown sugar and water; mix well. Bring to a boil over medium-high heat stirring constantly. Cook until a candy thermometer reaches 260°; add 1/2 cup almond slices and continue stirring. Continue boiling (and stirring) until candy thermometer reaches 300°. Remove from the heat and add baking soda. Rapidly pour into greased pan, top with chocolate pieces. Allow toffee to set for a few minutes and then spread the chocolate over the top and sprinkle with remaining 1/2 cup chopped almonds slices.
Cool completely in the pan and then break into pieces. Store in sealed container in a cool place (refrigerator is not recommended) for up to 4 weeks.
Yield: 1 1/4 pounds