The one candy I know my mother loves is Almond Roca. It’s pretty awesome, if you ask me. In my perusing of Pinterest, I came across a recipe for Almond Roca – though it’s more like almond-toffee-brittle-bark. Or something.
Anyway, a while ago I invested in a silicone baking mold with 1-inch square cavities, which I never ended up using. I figured it would be a wonderful way to make the not-Roca, as opposed to the irregular/jagged pieces. Turns out the recipe I used makes just the perfect amount to measure 1 tbsp of toffee into the cavities and leave room for a healthy dose of chocolate on top.
Almond Toffee Squares
3/4 cup toasted almonds, chopped/smashed
1 cup light brown sugar
1 cup (2 sticks) butter
6 oz. chocolate
Butter a 7 x 11 inch baking pan, or use a similar silicone pan. Sprinkle half the almonds on the bottom of the pan.
Heat butter in a heavy-bottomed pan over medium heat. Add sugar and stir to dissolve. Keep stirring gently until boiling. Reduce heat to medium and continue stirring until it reaches 300°F. Don’t let it go to over 320°F – it won’t stay solid.
Pour the hot liquid into the pan over the almonds. It will set decently quickly – within five or ten minutes (not sure about larger pans).
You can go a couple of ways with the chocolate. If you use chocolate chips or chop your chocolate up, you could immediately put the chocolate on top of the toffee once you put it in the pan. Once the chocolate melts you spread it smooth. Sprinkle more almonds on top.
You can also choose to melt your chocolate and pour it over once it’s completely melted. I find that to be a bit more no-fuss as far as smoothing out.
I stuck them in the fridge for about 30 minutes, and found that the chocolate had set and didn’t melt once it came out. Totally awesome.