Friday, February 12, 2016

Almond Roca Knapp Style

2 C butter
2 C sugar
2 C slightly chopped almonds
3/4 C finely chopped almonds
12 Oz bag  chocolate chips or 2 C

1.  Spread 2 cups almonds onto a jelly roll pan
2.  Melt butter in saucepan
3.  Add sugar and stir continuously over medium -high heat until it reaches a full boil.
4.  Cook and stir for about 12 minutes or until it reaches 300/ or hard rock on candy thermometer
Toffee will be golden brown like PB
5.  Immediately take off heat and pour over almonds on cookie sheet
6.  Smooth toffee over almonds until its even
7.  while toffee is still hot drop chocolate chips evenly distributed on top
8.  Let chocolate melt
9.  Smooth melted chocolate over toffee with frosting spatula
10.   Sprinkle with 3/4 C almonds
11.  Allow to cool for several hours
12.  Break into pieces

This is seriously the best toffee I have ever tasted.  Whitney got recipe from her mother in law and made it for us for Christmas.



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