Almond Rock (Almond Toffee) Recipe

Print Recipe

5 from 1 vote

A sweet and buttery almond toffee.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Australian, British, English, European, New Zealand

Servings: pieces

Calories: 148kcal

Author: Libby Hakim

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

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