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Almond Roca (English Toffee)

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“A delectable confection from the kitchen of June Oaks, wife of Brigham Young University president Dallin Oaks. This was surprisingly easy to make and an absolutely delicious addition to my goodie plates for Christmas.”
READY IN:
16mins
SERVES:
60
YIELD:
2 pounds
UNITS:
Metric

Ingredients Nutrition

  • butter (enough to butter pan)
  • 473.18 ml almonds (sliced or chopped)
  • 473.18 ml sugar
  • 473.18 ml butter (a pound, no substitutions)
  • 78.78 ml water
  • 2 (453.59 g) milk chocolate candy bars (chopped) or 453.59 g milk chocolate chips (I thought the chocolate chips worked better than the candy bars)

Directions

  1. Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
  2. Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
  3. Pour over sliced almonds and spread as much as possible.
  4. Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
  5. When completely cool and chocolate is solid, break into pieces.

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