Almond Roca (English Toffee)

1. 1

   Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).

2. 2

   Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295u00b0F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.

3. 3

   Pour over sliced almonds and spread as much as possible.

4. 4

   Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.

5. 5

   When completely cool and chocolate is solid, break into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.