Almond Roca

NOTE: Additional 1/4 tsp. of salt is optional and can be added to butter/sugar mixture while cooking.

1/2 Lb. Salted Butter
1 1/2 Cups Golden brown sugar, packed
1/4 Tsp. Salt

Place butter and brown sugar in a sauce pan and cook on medium heat until mixture is bubbly and reaches 290 degrees on a candy thermometer. Meanwhile: place a large sheet of aluminum foil on the counter. Grease it lightly all over with butter. When butter/sugar mixture has reached 290 degrees remove from heat immediately. Quickly stir in 2/3 of the roasted almonds and pour toffee onto foil. Allow it to set for 1 or 2 minutes then sprinkle chocolate chips all over the top. Once the chips are soft spread them evenly over the toffee. Finish by sprinkling remaining 1/3 cup of almonds over the chocolate. Let toffee cool completely in the refrigerator then break with hands into bite-size pieces.

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