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This Almond Rock Toffee comes with a warning – it’s seriously addictive!
A crunchy almond brittle with a smooth, buttery finish, this treat is perfect for gifting.
The Recipe for Almond Rock
Published back in 1939, this recipe for Almond Rock seemed easy enough to follow – and it is hard to resist a nut brittle recipe.
Ingredients for Almond Rock
The ingredients you’ll need are:
- brown sugar
- caster sugar
- blanched or slivered almonds (or a combination of both)
- hot water
- cream of tartar.
The ingredient measurements can be found in the recipe card at the end of this post.
How to make Almond Rock
Start by greasing a slice tray.
If you have a sweet thermometer, get that out too. It’s not essential, but will help get the timing precise.
Next, place the butter in a saucepan and melt over low heat.
TIP: Make sure you use a large saucepan as the mixture will froth up a lot!
Add the two types of sugar, hot water and cream of tartar and stir over medium heat to dissolve the sugar.
Bring to the boil and then adjust the temperature so it maintains a steady boil. You may need to reduce the temperature to the lowest available.
Now, if you have a sweet thermometer, use that and keep boiling – without stirring – until the temperature of the mixture reaches 135-140 degrees celsius/275-285 degrees fahrenheit.
If you don’t have a sweet thermometer, boil for 15-20 minutes.
Once the sugar mixture is ready, remove from heat and pour into the greased tray immediately. Sprinkle almonds evenly over mixture and leave to cool completely.
When cool and completely set, invert the tray and tap the bottom of tray with a rolling pin or similar to release the almond rock from the tray.
Once released, it’s time to have a bit of fun. Hit sharply with a meat tenderiser or similar to break into pieces.
Woohoo! So satisfying.
Q. How do you store Almond Rock?
Store Almond Rock in an airtight container in a cool, dry place.
Q. How long will it keep?
It should keep up to a few weeks. Unless you have a dad like mine – it’ll be gone in 24 hours.
Q. Do you have other recipes for food that I can gift?
Almond Rock (Almond Toffee)
- sweet thermometer (useful but not absolutely essential)
- slice tray (27 x 17cm approximately)
- 1 1/2 cups brown sugar (290 grams)
- 1/2 cup caster sugar (100 grams)
- 125 grams butter
- 170 grams blanched almonds or slivered almonds (or a combination of both)
- 1/2 cup hot water (125 ml)
- 1 teaspoon cream of tartar
- Grease a slice tray.
- Place butter in a saucepan and melt over low heat.
- Add sugars, hot water and cream of tartar and stir over medium heat to dissolve the sugar.
- Bring to the boil and then adjust heat to continue boiling for 15-20 minutes or until the temperature reaches 135-140 degrees celsius/275-285 degrees fahrenheit.
- Pour into the greased tray and sprinkle almonds evenly over mixture. Leave on the kitchen bench to cool completely.
- When cool, invert the tray and tap bottom of tray with a rolling pin or similar to release the almond rock from the tray. Once released, hit sharply with a meat tenderiser or similar to break into pieces.