Almond Roca: Toffee

Almond Roca comes out of Washington state. I grew up eating it throughout the year, but more so at Christmas time. Unfortunately mine is not wrapped in gold foil bite sized pieces, but it’s pretty good.

2 cups roasted almonds (chopped) See below!
1 cup brown sugar
1 cup salted butter
5 Hershey bars (or 2 cups milk chocolate chips)

Butter 9×12 glass pan.
Sprinkle one cup of chopped almonds in pan evenly.
In large saucepan bring butter and sugar to slow boil for about 12 minutes, stirring often.
When it reaches hard crack stage 300 degrees, pour mixture into pan over almonds.
Top with Hershey bars and/or chocolate chips.
Smooth out chocolate and top with remaining almonds.
Let cool then break into bite size pieces.
To Roast Almonds Place on cookie sheet and place in 350 degree oven for about 10 minutes. This gets the oils moving and shaking and makes the almonds super delicious!!!






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