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.
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 teaspoon salt
- 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 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, water, corn syrup, and salt 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.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.