Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (74 page)

4.
Remove from heat and stir in baking soda and vanilla.

5.
Spread out the mixture on the baking sheet.

6.
Melt and
temper the chocolate
.

7.
Pour the tempered chocolate over the toffee layer. Sprinkle the almonds over the chocolate.

8.
Let the toffee set for 1 hour before breaking into pieces.

Yield:

About 16 pieces

Storage:

Store in an airtight container in a cool, dry place for up to 1 week.

General Description:

Almond toffee bites are a cross between traditional English toffee drops and buttercrunch toffee
. Buttery toffee is mixed with almonds and formed into small logs, which are covered in chocolate and coated with more nuts. The most famous example of this candy is Almond Roca, made by Brown and Haley in Tacoma, Washington. Although the recipe is a company secret, it is easy to adapt a buttercrunch toffee recipe for homemade buttercrunch bites.

History:

Brown and Haley dreamed up Almond Roca in 1923. They packaged it in distinctive pink metal tins to extended its shelf life, allowing it to be shipped around the world and earning the confection the nickname “the candy that travels.”

Serving Suggestions:

Wrapped in decorative foils, these bites are a wonderful treat for guests. Use bittersweet instead of milk chocolate for a heightened contrast with the buttery-sweet toffee.

Candy-Making Notes:

As with all toffees, this candy should be made on a dry day; humidity can prevent it from setting up, making it too soft and sticky.

Recipe:

1.
Line an 8-by-10-inch baking sheet with a silicone baking mat.

2.
Melt butter in a saucepan over medium heat. Add sugar, 2 tablespoons water, vanilla, and salt. Stir occasionally until it comes to a boil.

3.
Continue cooking without stirring until the mixture reaches 298°F, hard crack stage.

4.
Remove from heat. Stir in vanilla and almonds.