If you like Almond Roca, try this simple recipe. This almond toffee crunch candy is totally irresistible and makes fantastic gifts. This makes over 50 pieces.
500g butter (reserve a tsp to butter the pan)
2 cups sugar
1 tbsp glucose syrup
6 tbsp water
2 cups roasted almonds (chopped)
200g dark chocolate chips
Melt butter in a large pot over medium heat.
Add glucose syrup, water and sugar to pot and cook over medium heat, stirring with a wooden spoon. The mixture will bubble furiously.
Chop almonds in a food processor. Sieve the almond ‘dust’ and save for coating.
Cook until the mixture has reached a hard crack stage, – 150°C or 300°F. Use a candy thermometer to ensure correct temperature is reached. This will take 15 – 20 minutes, and the mixture will be a brown toffee colour.
Take off heat, and quickly stir in the chopped almonds. Turn the mixture into a greased square baking pan.
Sprinkle the chocolate chips on top of the hot mixture. The chips will start to melt, – spread evenly with a butter knife. Sprinkle the almond dust over the surface.
Cool overnight in the fridge.
The next day, remove from pan and cut into squares. The candy will shatter into some small pieces, but you will get many well shaped pieces for a nice presentation.