Of all the Christmas candy I made this year, I have to say that this was the fave. It’s my version of the famous Almond Roca. I made it with walnuts, and it was outstanding. After all, what’s not to like about rich toffee with a topped with rich chocolate and walnuts? Don’t worry, it’s very easy. You MUST have a candy thermometer because the temperature of the toffee is extremely important. Best of all? It made over 2 lbs of candy.
1½ cups coarsely-chopped almonds, divided (Or pecans or walnuts)
16 oz. (2 ½ cups) Domino’s light brown sugar
1 lb. butter
1 ½ tsp vanilla extract
1 ¾ cups milk or semi-sweet chocolate chips
Line an 18” x 13” half sheet with Parchment paper. Sprinkle ¾ cup chopped nuts. Set aside.
In a 2 qt. sauce pan, combine sugar and butter over medium/low heat while stirring frequently for several minutes unit bubbly and thick. Use a candy thermometer and cook until it reaches 290° F. Watch carefully toward the end to prevent it from burning. Once it has reached 290° F, remove from heat. (When it reaches about 245°, you will begin to notice the aroma. Heavenly. The color will begin to change to a rich amber and by the time it is finished, will be a golden brown).
Add the vanilla, stirring to combine. Pour candy evenly on top of the nuts on the cookie sheet. Let stand for a few minutes.
Melt a good quality chocolate chips in microwave with a scant tsp of canola oil. If you microwave in 30 second increments, stirring between each increment, you will end up with perfectly smooth melted chocolate.
Spoon most of the melted chocolate over the toffee layer, add the remaining nuts, and drizzle the remainder of chocolate over the nuts.
Allow to set up for a few hours. Break into random-sized pieces using the tip of a sharp knife. Eat a piece and prepare to say, “Oh my goodness!”
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By Tika for CHEW WANNA EAT? © 2016