Almond buttercrunch, available commercially in the United States under the name Almond Roca, is a delicious treat that combines almonds and a toffee with milk chocolate. Toffee, a candy made by caramelizing butter and sugar, dates to northern Europe in the early 1800s. When almonds are added, it goes by the name of English toffee. Add chocolate, and English toffee becomes buttercrunch. Whatever the name, this crisp and sweet treat is easy to make—and even easier to eat.
Recipe Servings: 30
- Combine butter, sugar, and almonds in a pan over medium-low heat.
- Stir constantly until mixture boils. Once it boils, do not shake or stir.
- Heat mixture to 300–310°F or until a small amount of syrup dropped into cold water forms hard, brittle threads; this will take about 8–10 minutes.
- Pour mixture onto a large rimmed baking sheet.
- Sprinkle chocolate chips over hot candy. As it melts, spread it to create a coating over the candy.
- Sprinkle finely chopped almonds over the top.
- Cool, and then break into uneven pieces.
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