Whenever we have company my guests really seem to enjoy my Chocolate Almond Brittle, aka English Toffee. I have a lucite See’s Candy container where I store them and everyone believes them to be See’s Candies, and says they are delicious. I then explain it is not See’s but a homemade recipe. It tastes similar to Almond Roca, but I like it much better. Below I explain how to make it successfully.
This recipe is available to everyone.
Gluten Free Chocolate Almond Brittle (Almond Roca Copycat)
An almond brittle recipe similar, if not better tasting than Almond Roca, though considered a copycat recipe.
- 1/2 pound unsalted butter (2 sticks)
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon light corn syrup
- 1/4 pound/4 ounces (about 1-1/4 cups) slivered or sliced almonds, (plus 1/2 cup chopped for topping - optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup gluten-free milk or semi-sweet chocolate morsels (or your favorite chocolate, chopped)
- Line a cookie sheet with aluminum foil or use non-stick cookie sheet; and set aside.
- Melt butter with sugar, syrup and water in a non-stick frying pan on medium-high heat and stir. When the butter is melted, add the almonds. Bring to a boil.
- Stirring in the salt and vanilla.
- Stir continuously until mixture thickens and turns to almost a caramel color, 300 degrees F. The almonds will brown a bit. This takes about 10 – 15 minutes. You will know when it is done when you really cannot stir it anymore, but it just moves about the pan as one piece.
- Pour the mixture onto the cookie sheet and spread it as thin as possible.
- While it is still hot, add chocolate morsels and spread evenly on top. It will melt as you are spreading it. If using, sprinkled a half cup of minced almonds on top of the chocolate before it sets. Lightly tap the nuts into the chocolate.
- Place in the refrigerator to speed up cooling for about 10. Then let completely cool at room temperature.
- Once cooled move to a chopping board. Using a butcher knife slice in long strips and then cut in smaller pieces.
Do not store in the refrigerator because the moisture changes the texture of the candy a little, though on hot days you may have no choice.
Use walnuts, pecans, cashews, or macadamia.
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