Oh goodness this is such a delicious treat! Are you a fan of toffee or Almond Rocha? I love it and you won’t believe how easy it is to make at home.
I am warning you now to just go ahead and make a double batch because this stuff is pretty irresistible once you get your first bite.
This is very easy to make and comes together in about 15 minutes. I do have a few notes below for you that will make the process a bit smoother and ensure a perfect toffee 🙂
The best part about making homemade toffee is that you can totally customize this for your tastes or your recipient.
Below is the classic toffee recipe but you can add different chocolates (dark a drizzle of white on top and so on), different nuts, a sprinkle of sea salt etc… to make this your own.
- 1 cup butter
- 1¼ cups sugar
- 2 tablespoons water
- ¼ cup chopped almonds (or nut of your choice)
- 1 cup chocolate chips
- Take a jelly pan or (2) casserole dishes and line with parchment or butter very well. Set aside.
- To get started place your butter in a heavy saucepan over medium low heat.
- Once melted add the sugar and water and stir well.
- Increase the heat to medium high and bring the mixture to boil.
- Be very careful not to overcook!
- I continuously stir as the mixture bubbles up and gets a little frothy.
- Once the color of the mixture turns from yellow to a soft brown, immediately remove from heat and quickly pour into a casserole dish or jelly pan. This should be about 5 minutes and around 300 degrees on a candy thermometer.
- Use a spatula to evenly spread the mixture into your dish and you might bang it on the counter a few times to remove any bubbles.
- Now take your chocolate chips and place them in a double broiler or the microwave. Micro in 30 sec intervals until completely melted. If you prefer the double broiler, just remove once the chips are all creamy. I think a double broiler is worth the extra minute or two of effort to ensure the chocolate is perfectly smooth.
- Spoon evenly over the toffee mixture.
- Now add your chopped nuts to the top of the chocolate and gently press down with a spatula or spoon.
- You can also sprinkle a tiny bit of sea salt over the top.
- Once the mixture has cooled slightly, place in the fridge to harden for about 1 hour.
- Use a knife to gently break the toffee apart and store in a sealed bag or container in the fridge.
A few quick notes about this recipe:
The toffee is very sticky so you want to butter your dish very, very well before pouring the toffee in. You could probably use parchment paper as well to line your dish.
If you have a jelly pan that is perfect for this recipe, otherwise you can use (2) casserole dishes (9×13 size) and this recipe won’t quite fill both.
If you undercook the toffee portion, it will still taste good but the toffee is harder to chew. Like a thick salt water taffy. I found refrigerating it or putting it in the freezer helps harden it a bit.
If you are using unsalted butter, you might add just the tiniest bit of salt to the butter, sugar, water mixture. I used salted butter and actually sprinkled a little sea salt on the very top of my chocolate layer as well for a sea salt caramel flavor.
The butter mixture will go from bright yellow bubbles to burned very quickly. Be sure your dish is ready and you are stirring constantly as you don’t want to burn the toffee. It will continue to cook so you want to spoon it from the saucepan very, very quickly.
You can use large nuts or finely chopped nuts- depending on your preference. I used chopped almonds and processed them in the food processor for just a minute or two for a finer consistency- like an Almond Rocha.
And that is it! Easy peasy!
This is a fantastic homemade gift idea and a great party snack as you can chop this into bite size pieces.
Here is your finished product in the pan:
If you decide to try this recipe, please come back and let me know what you think!
And here are a few other recipes you might enjoy:
Spinach Parmesan Balls (so incredibly good!)
***English Toffee recipe adapted from All Recipes.
Note time to melt chocolate says 30 min, this should read 30 sec intervals. I haven’t tried this recipe but, noticed the error. I do love toffee!
Thanks for pointing that out Barb 🙂 I’ll correct it immediately.
Ok, dear. It was February, now it’s December, time to correct the mistake before someone burns their kitchen up, lol.