It's very simple to prepare.
*Use a smaller rimmed baking sheet to achieve thicker layers of toffee and chocolate. Toffee pictured above was prepared in a 12" x 12" free-form square.
Printable recipe lives here.
Homemade Toffee (also called Almond Rocha)
Makes 12" x 12" square of toffee; to be broken up as desired
1 cup slivered, sliced, or chopped almonds
1 cup granulated sugar
14 tablespoons butter (margarine will not work)
1/2 teaspoon salt
1 (10-ounce) package bittersweet (or semi-sweet) chocolate chips
Spread almonds on a cookie sheet that has been lined with foil. (Note: use a smaller rimmed baking sheet to achieve thicker layers of toffee and chocolate.)
Place butter, salt, and sugar in a large heavy skillet (preferable cast-iron) over medium heat. Stir continuously with a wooden spoon and cook until mixture is thick and is the color of peanut butter. (Cooking times will vary based on skillet size and material...allow anywhere from 15-25 minutes of committed stirring time.)
Once mixture has reached the correct color, immediately pour it evenly over the almonds. Quickly scatter the chocolate chips over the hot toffee mixture. Allow chocolate to rest for 4-5 minutes, then spread over the toffee mixture. Let set until cool and hardened. Break or cut into pieces. Store in airtight container in a cool place.