Almond Roca

Butter, sugar, nuts and chocolate.  What is there not to love? 

I love to bake.  That is not news.  I always bake for Ron, for friends, for co-workers and etc.  Christmas time is the best because it means cookie time! 

I learned this recipe from Momma Tina.  It is the simplest recipe to make but also the simplest recipe to mess up.  As mentioned above, the recipe is 1 stick butter, 1 cup sugar, toasted nuts and chocolate.  You literally just let the butter and sugar melt and combine.  Stir until your hand almost falls off.  The last thing you want to do is let the mixture stick the pot.  You continue to cook on a low-med heat until the color turns caramel.  At this stage you need to be very careful because seconds can really make a difference between perfection and burntness.  While the butter sugar mixture is cooking, chop the toasted almonds and spread out on a parchment lined baking tray.  Chop the chocolate and place a layer on top of the nuts. 

Spread the toffee mixture on top of chocolate.  This is VERY hot.  Do not be tempted to lick the spoon.

Top the toffee with another layer of chocolate.  It will instantly melt.

Top with another layer of almond and let it cool completely. 

Break into small pieces and enjoy!

The best part of the recipe is that you can make it any way you want.  Sub dark chocolate for milk, pistachios for almonds, half white chocolate half bittersweet chocolate.  The possibilities are endless.