Homemade Almond Roca, super similar to English toffee, is one of our favorite buttery-toffee treats
J. C. Haley and Harry Brown decided that the key to success was to innovate. In 1923, the company struck gold with a crunchy, log-shaped candy piece infused with butter and coated with chocolate and diced almonds. This delicious confection was dubbed ALMOND ROCA® by a Tacoma librarian.
In 1927 the candy was first sold in its [now famous] signature pink tin to improve shelf life. The new packaging allowed it to travel easily and so, when WWII required troops to ship out overseas, it was the candy that went with them. It also traveled with U.S. troops to Korea and Vietnam.
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Homemade Almond Roca
Almond Roca, super similar to English toffee, is one of our favorite buttery-toffee treats
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Servings: 20
Calories: 404kcal
Ingredients
- 4 sticks butter
- 2 cups sugar
- 1 1/2 cups almonds coarsely chopped
- 2 cups dark chocolate chips or semi-sweet
- 1 tbsp vegetable oil
Instructions
- Line a cookie sheet with tin foil and grease with cooking spray, set aside.
- Combine butter and sugar in a large saucepan over high heat. Attach a candy thermometer to side of saucepan. Stir until mixture comes to a boil. When mixture reaches 290°F, remove from heat and immediately stir in ¾ cup of chopped almonds.
- Pour mixture onto cookie sheet and spread evenly.
- As caramel mixture cools, microwave chocolate chips with oil in short increments of 20 seconds, stirring after each increment of time, until chocolate is completely melted. Pour melted chocolate over top of slightly cooled toffee-nut mixture.
- Sprinkle reserved chopped almonds over top of chocolate. Refrigerate for at least 2-3 hours or overnight before breaking into pieces to serve.
Nutrition
Calories: 404kcal | Carbohydrates: 32g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 195mg | Fiber: 2g | Sugar: 27g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
