One of my very favorite Christmas traditions is to make Almond Roca (sometimes called “English Toffee”) with my Mom. Our candy-making sessions often take a whole day, so we can make enough batches to give away as gifts for the whole Christmas season. People adore the stuff, and it seems we can never make enough to satiate everyone.
One of the keys to our success is the Better Homes and Gardens cookbook recipe. Good butter, a candy thermometer, and toasted almonds are also integral. If you are going to try the recipe, I’d suggest also buttering the foil on the pan to make sure the candy doesn’t stick.
For the batch displayed here, I branched out and used a variety of nuts we had on hand: almonds, pistachios, and hazelnuts.
This stuff is so delicious; I can’t even describe how the flavors come together to be so amazing. If you are looking for a gift to ship and please your loved ones, this Almond Roca is a fantastic way to go.
P.S. You can use the crumbles that result from breaking pieces apart as a scrumptious ice cream topping!
December 13, 2012 3:30 pm
I’m pretty sure I had this one Christmas when we were in high school. It’s amazing.
December 15, 2012 7:49 am
No way! Every year our family makes homemade almond rocca too! I was stirring the candy spoon as soon as my Mom could get me to help. Our recipe is different though without the corn syrup. It’s probably the very favorite holiday treat we make every year. It’s been a challenge this year at such a high altitude trying to get the hard crack temp right here in Ethiopia! Happy Holiday baking.
December 15, 2012 7:51 am
Another tip for you. We spread a layer of the almonds in the bottom of a pan (no oil, foil or butter necessary). The candy gets poured on top of the nuts so there is a nut layer on the bottom. The chocolate goes on top with another sprinkle of nuts. After refrigerated or cooled in the freezer for a few minutes the entire slab of candy pops right up with the help of the nuts on bottom!