Bite-Size English Toffee Bars

This English Toffee is the copycat version of Almond Roca® that you have been looking for. When wrapped in foil it is ready to travel.

Makes 45 pieces

Homemade English Toffee:

So you have roasted some almonds and then finely chopped some of those almonds for candy. Now is the time to reap the rewards of all that hard work by making your very own bite-size English toffee. Making this candy is not super easy like the Cranberry Clusters. It is a little more complicated but well worth the effort. It is guaranteed to impress your friends, family, and coworkers. I do not recommend this recipe for beginners. Try the Cranberry Clusters first before attempting something this complex.

My Original English Toffee Candy:

English toffee is probably the first candy that I ever tried to make from scratch and the first time that I had to use a candy thermometer. The original recipe called for spreading the toffee out on a cookie sheet, letting it cool, spreading chocolate over the hardened toffee, and then sprinkling finely chopped almonds over the top. Finally, the toffee was broken into random sized pieces. So there was always a bit of competition to see who could get the largest piece.

English Toffee Bar:

However, as the years passed there was a need for bite-size English Toffee bar that could be put in a box of candy. That need was satisfied by this recipe.  This candy takes a little longer to make, but it is much more versatile than the broken pieces from a slab of toffee. We also prefer to use roasted almonds which gives it more flavor and makes it unique. Not only is this bite-size English toffee good for the holidays but it make a great gift any time of the year.

Please note that you will need a candy thermometer to make this candy. I know that it would be nice if you could cook the toffee for a set number of minutes and then remove it from the heat. But there are too many variables to consider and more often than not you will end up with burnt candy.

Ingredients for English Butter Toffee:

Ingredients for making English toffee.

1/2 cup coarsely chopped dry roasted almonds
Non-stick spray
1/2 cup butter (1 cube) do not use a substitute
1 cup sugar
2 Tablespoons water
8 x 8 x 2-inch baking pan
Candy thermometer

Instructions for making then best English Toffee:

1. Prepare the coarsely chopped almonds ahead of time. Chop 1/2 cup of roasted almonds into large pieces that are less than 1/4 inch across. See the photo below for the approximate size. Coat the bottom and sides of an 8 x 8 x 2-inch baking pan with a thin layer of non-stick spray.
2. Combine the 1/2 cup butter, 1 cup sugar, and 2 Tbs. water in a 2-quart saucepan with a heavy bottom.
3. Cook over medium heat until the butter is melted. Do not stir once the butter is melted. Otherwise the toffee could develop a grainy texture. Increase to a medium-high heat and quickly bring to a boil.
4. Continue to cook until the syrup reaches 275°. The syrup will begin to change color and turn a light brown as it approaches 275°. Reduce the heat slightly as the temperature approaches 275°. This will help prevent the candy from burning.
   

   1 - Chop 1/2 cup of roasted almonds into large pieces.

   

   2 - Combine the butter, sugar, and water in a 2-quart saucepan with a heavy bottom.

   

   3 - Cook over medium heat until the butter is melted. Do not stir once the butter is melted.

   

   4 - Continue to cook until the syrup reaches 275° and begins to turn a light brown.
5. Once the syrup reaches 275°, remove from heat and add the 1/2 cup of coarsely chopped almonds.
6. Quickly stir the chopped almonds into the butter mixture.
7. Then pour the candy into the 8-inch square pan.
8. Spread out to an even thickness. The candy will go all of the way to the sides of  the pan. Let the candy rest for exactly 7 to 8 minutes. This amount of time is crucial. If you don’t wait long enough, the candy will be very sticky when you cut it. If you get distracted and wait too long, the candy will harden and be impossible to cut into pieces.

5 - Remove from heat when syrup reaches 275°. Add 1/2 cup coarsely chopped almonds.

6 - Quickly stir the chopped almonds into the butter mixture.

7 - Pour the candy into the prepared 8-inch square pan.

8 - Spread the candy out to an even thickness. Let rest for 7 to 8 minutes.

Copycat Almond Roca® Recipe:

To make your copycat Almond Roca® you will need to cut the toffee into bite-size pieces.

9.  Turn the butter toffee out onto a cutting board. You may need a spatula to help remove the candy from the pan.
10.  Use a large knife to cut into pieces that are about ¾ x 1½-inches. You should have about 8 rows by 5 rows of toffee centers when cut.  Allow the toffee centers to cool before dipping in chocolate.

9 - Turn the butter toffee out onto a cutting board.

10 - Cut into pieces about 3/4 x 1-1/2 inches. There should be 45 pieces.

Ingredients for coating bite-size centers:

Milk chocolate, finely chopped almonds, dipping tool, and gold foil wrappers.

3/4 lb. (12 oz.) milk chocolate
1 cup finely chopped dry roasted almonds
4 in. x 4 in. gold foil wrappers (optional)

Instructions for dipping bite-size English toffee centers in chocolate:

11.  Melt the chocolate in the top of a double boiler. Remove from heat. The chocolate will work best if it remains at about 100°.
12.  Spread the finely chopped almonds out on a piece of wax paper. Spread them out evenly to an area of about 6 inches by 8 inches.

11 - Melt chocolate in the top of double boiler.

12 - Spread the finely chopped almonds out on wax paper.

13. Using a candy dipper, dip a toffee center in the melted chocolate until it is completely covered. Remove from the melted chocolate and let excess chocolate drip back into the pan before setting the candy on the almonds. If you do not have a candy dipper you can always use a fork.
14. Gently flip the piece of candy onto the chopped almonds.
15. Continue placing the dipped candy onto the finely chopped almonds until you have dipped about 10 pieces. Notice that you must leave space between each piece of candy so that you have room to turn the candy over to coat the other side. I have found that working with 10 pieces (2 rows of 5 pieces each) at a time is the most practical. Use a knife to gently turn the candy over to coat the back side.
16. Use the knife to press chopped almonds up against the remaining sides of the candy.

13 - Place toffee centers dipped in chocolate on bed of chopped almonds.

14 - Flip chocolate coated center onto chopped almonds using a dipping tool or fork.

15 - Gently turn centers over with a knife.

16 - Use the knife to press almonds onto the sides of the candy.

Place a sheet of wax paper on a cookie sheet. Once you have 10 pieces coated with almonds, then use a fork to gently lift them onto the wax paper. To speed up the hardening of the chocolate, place the cookie sheet in the freezer for about 12 to 15 minutes. You can let the candy harden at room temperature, but it will take much longer.

Repeat the process to coat the remaining pieces of toffee. Once the chocolate has set, then the candy is ready to be served or wrapped in gold foil wrappers.

English Toffee centers, chocolate coated, and wrapped in foil.

If you would like to give the English Toffee as a gift, then you may want to wrap it in foil. I usually use 4 x 4-inch gold colored foil wrappers. Tap each piece of candy gently before wrapping to remove any loose pieces of chopped almonds.

Print

English Toffee Bite-Size Bliss

This is the copycat version of Almond Roca® that you have been looking for. When wrapped in foil this toffee is ready to travel.

Course Candy

Cuisine American

Keyword bite-size, butter, candy thermometer, chocolate, finely chopped almonds, foil wrapper, Hershey chocolate, roasted almonds, toffee, Valentine's Day

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 45 pieces

Calories 88 kcal

Ingredients

• 1/2 cup coarsely chopped dry roasted almonds
• Non-stick spray
• 1/2 cup butter
• 1 cup sugar
• 2 Tablespoons water
• 8x8x2-inch baking pan
• candy thermometer

Ingredients for coating candy centers:

• 12 oz. milk chocolate
• 1 cup finely chopped dry roasted almonds
• 4 in. x 4 in. gold foil wrappers

Instructions

1. Prepare the 1/2 cup coarsely chopped almonds ahead of time. Coat the bottom and sides of an 8x8x2-inch baking pan with a thin layer of non-stick spray.

2. Combine the 1/2 cup butter, 1 cup sugar, and 2 Tbs. water in a 2-quart saucepan with a heavy bottom.
   

3.  Cook over medium heat until the butter is melted. Do not stir once the butter is melted! Increase to a medium-high heat and quickly bring to a boil.
   

4. Continue to cook until the syrup reaches 275°. The syrup will begin to change color and turn a light brown as it approaches 275°.
   

5. Once the syrup reaches 275°, remove from heat and add the 1/2 cup of coarsely chopped almonds.
   

6.  Quickly stir the chopped almonds into the butter mixture.
   

7. Pour the candy into the 8-inch square pan.
   

8. Spread out to an even thickness. The candy will go all of the way to the sides of  the pan. Let the candy rest for exactly 7 to 8 minutes. This amount of time is crucial. 
   

9. Turn the butter toffee out onto a cutting board. 
   

10. Cut into pieces that are about ¾ x 1½-inches. You should have about 8 rows by 5 rows of toffee centers when cut.  Allow the toffee centers to cool before dipping in chocolate.
    

Instructions for dipping centers in chocolate:

1. Melt the chocolate in the top of a double boiler. Remove from heat. The chocolate will work best if it remains at about 100°.

2. Spread the finely chopped almonds out on a piece of wax paper. Spread them out evenly to an area of about 6 inches by 8 inches.
   

3. Using a candy dipper, dip a toffee center in the melted chocolate until it is completely covered. If you do not have a candy dipper you can always use a fork.
   

4.  Gently flip the piece of candy onto the chopped almonds.
   

5. Continue placing the dipped candy onto the finely chopped almonds until you have dipped about 10 pieces. Make sure to leave space between each piece of candy so that you have room to turn the candy over to coat the other side. Use a knife to gently turn the candy over to coat the back side.

6. Then use the knife to press chopped almonds up against the remaining sides of the candy.
   

7. Place a sheet of wax paper on a cookie sheet. Once you have 10 pieces coated with almonds, then use a fork to gently lift them onto the wax paper. To speed up the hardening of the chocolate, place the cookie sheet in the freezer for about 12 to 15 minutes. You can let the candy harden at room temperature, but it will take much longer.