Pauline's Toffee

Pauline's Toffee (or pecan/almond roca)

from Pauline's kitchen

  • 2 cups coarsely chopped and toasted pecans or almonds
  • 2 cups brown sugar
  • 1 lb butter
  • 24 oz chocolate chips
  • 1 cup of nuts on cookie sheet, reserving the remaining cup for later.
  • a saucepan with a candy thermometer, combine sugar and butter over medium heat, stirring frequently.  Mixture will become bubbly and thick.  Cook until mixture reaches 315-320, about 15 minutes of cooking time.  It will be the color and consistency of melted caramel.  Remove from heat.  
  • candy evenly over nuts on baking sheet.  May need to spread the candy a bit to cover nuts.  Let cool for a few minutes. 
  • the candy is still warm, sprinkle chocolate chips over the top. When chocolate is melted, spread evenly over candy.
  • remaining cup of nuts evenly over top of chocolate.  
  • cookie sheet in fridge to cool for a few hours, to set candy.  Once it is completely hardened, break into pieces.  


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