Pumpkin Spice Almond Roca

"Well, isn't it splendid & rather toffee?.."
~Stephen Fry

It's that time of the year when everything pumpkin spice jumps out from behind every corner, seeps out of every shadow, and insinuates itself into coffees, cakes, candy, etc.

It's important to do our part. And that means homemade. Because homemade is always better.

This is actually a very easy recipe. Because it's toffee. And toffee is just candy made by caramelizing sugar and butter. And caramelizing just means you boil it. So have no fear.

Pumpkin Spice Almond Roca

1½ cups coarsely-chopped almonds

8 ounces light brown sugar

8 ounces white granulated sugar
1¾ cups unsalted butter
1/4 cup pumpkin spice syrup
1/2 teaspoon pumpkin pie spice
24 ounces milk chocolate, chopped
1 tablespoon vegetable oil

Spread 3/4 cup of the chopped almonds onto a large (17x11-inch) baking sheet with sides. (I line mine with baking parchment to prevent sticking.) Set aside.

Combine the sugars, butter, pumpkin spice syrup, and pumpkin pie spice to a medium saucepan.

Over medium high heat, stirring frequently for several minutes, combine mixture unit bubbly and thick. Use a candy thermometer and cook until 290° F. (Watch carefully after 280° F to prevent the caramel from burning.) Once it has reached 290° F remove from the heat.

Pour and spread in an even layer over the chopped almonds on the cookie sheet.

Combine the chocolate and oil in a double boiler. Heat and stir until the chocolate is completely melted and smooth. Spread evenly over the caramel layer and then sprinkle with the remaining almonds.

Allow the candy to set for a few hours before breaking into yummy pieces.

Enjoy!