ALMOND ROCA RECIPE - (4/5)

Steps:

• Butter a 7 by 11 inch pan. Sprinkle 1 cup of toasted almonds on bottom of the pan. Set aside. In heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil until a candy thermometer reads 300°F or the hard crack stage, about 12 minutes, stirring constantly. Remove from heat and stir to thoroughly blend butter and sugar. Pour hot mixture into pan over almonds. Place chocolate bars on top of warm toffee. When melted, spread chocolate carefully. Sprinkle with remaining toasted almonds and gently press them into the chocolate. Cool completely. Break into chunks with a sharp knife. Store in a covered container. Toffee doesn't like humidity, so make it on a dry day!