English Toffee Almond Roca Recipe

Cover a large 18x13 baking sheet with parchment paper. Sprinkle with half the chopped almonds, spread evenly over parchment paper. Sprinkle over the top of the almonds with half the grated, or processed semisweet chocolate.

In a large heavy bottomed saucepan, combine the butter, sugar, and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a golden amber color, and the temperature has reached 285° - 300° (137 degrees C). Stir occasionally.

As soon as the toffee reaches the proper temperature, Carefully, pour it out onto the prepared baking sheet over the top of the chocolate and almonds. Spread evenly with silicone spatula. Sprinkle with remaining chocolate. Let it set a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the remaining almonds over the chocolate, and press in slightly. Tip: Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator, or a cool place, to chill until set. Break into pieces, and store in an airtight container.