Toffee-Almond roca

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Ingredients

• 2 cups butter
• 2 cups white sugar
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

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Directions

1. Combine the butter, sugar and salt into a large heavy bottomed saucepan.
2. Cook to a steady boil over medium heat, stirring gently with small wood spoon to prevent burning.
3. Bring to a steady boil, and continue to cook until the mixture becomes a dark amber color, (~20 minutes to reach 285 degrees F).
   1. Test a drop in ice water for brittle formation.
   2. Higher temperature will make it more brittle.
   3. Cooking too fast with higher heat causes separation of butter.
4. Pour mixture onto a large baking sheet covered with chopped almonds on aluminum foil or parchment paper.
5. Sprinkle the chocolate over the top, let it soften, then spread the chocolate into a thin even layer once it is melted.
6. Sprinkle more almonds over the chocolate and press in slightly.
7. Chill the toffee in the refrigerator, then break into pieces.
8. Store in an airtight container.

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