Almond Rock (Almond Toffee) Recipe
A sweet and buttery almond toffee.
Servings: 24 pieces
Calories: 148kcal
Equipment
- sweet thermometer (useful but not absolutely essential)
- slice tray (27 x 17cm approximately)
Ingredients
- 1 ½ cups brown sugar (290 grams)
- ½ cup caster sugar (100 grams)
- 125 grams butter
- 170 grams blanched almonds or slivered almonds (or a combination of both)
- ½ cup hot water (125 ml)
- 1 teaspoon cream of tartar
Instructions
- 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.
Notes
Storing:
Store Almond Rock in an airtight container in a cool, dry place. It should keep up to a few weeks.
Freezing:
Not suitable.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 73mg | Fiber: 1g | Sugar: 18g | Vitamin A: 131IU | Calcium: 30mg | Iron: 0.3mg