Sticky Almond Toffee (GAPS/Paleo)

Not to brag, but I'm kind of famous for my almond roca. Once you try the fresh stuff you'll never eat the stuff in the can again!

It's my favorite thing to give out during the holidays because I'm lazy and I prefer not to make too many goodies. And the folks I know are usually happy if I just give them almond roca and nothing else :). It's a win-win.

I tried making almond toffee (I can't really call it almond roca, can I?) made with honey last year, but I didn't think it looked as nice without the chocolate and almonds on top. So this year I had the idea to stick the almonds on top before the toffee was cooled. Pretty, right? The recipe is "stickier" than regular toffee made with sugar, but we don't mind :).

Recipe

*1 cup grassfed butter

*1 cup honey

*1 cup roasted almonds, chopped

*3 Tbsp water *see note

Put the butter, honey and water into a heavy sauce pan and cook on medium heat, stirring constantly, until the temperature reaches 300 degrees. Immediately remove from heat and let cool for a few minutes to thicken. Pour onto greased cookie sheet and sprinkle almonds over the top evenly. Press the almonds in. Let cool, then break into pieces.

This recipe is less forgiving than toffee made with sugar and corn syrup. A couple of times I don't think I made it to exactly 300 degrees and it turned out a tiny bit chewy. But it turns out we like this almond toffee better than almond roca with chocolate!

Have fun in the kitchen, and tell me what you think!

*Note: I've changed this recipe a bit since I first posted it. I found that a little water helped the results to be more predictable.

This post was shared on Healing with Food Friday.