Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

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Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali. 

Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls.

They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also make for unique and beautiful edible gift options for your friends and family. Pack them in some fancy boxes and you are good to go..


OTHER SWEET RECIPES TO LOOK OUT FOR...


Almond Toffee Rolls | Caramel Badam Rolls


INGREDIENTS

  • Almonds - 1 cup
  • Milk powder - 1/4 cup
  • Caramel sauce - 1/4 cup
  • Milk - 1/2 cup and 2 tbsp
  • Ghee - 2 tbsp
  • Sugar - 1/2 cup
  • Butterscotch essence - 1/4 tsp
  • Butterscotch/ crushed mixed nuts praline - 2 to 3 tbsp
  • Silver vark (edible silver leaves, optional)
For butterscotch
  • Sugar - 1/4 cup
  • Roughly chopped almonds/ cashews - 2 tbsp
  • Butter - 1 tbsp
For Caramel Sauce
  • Granulated white sugar - 1/2 cup
  • Water - 1 tbsp
  • Butter - 3 tbsp, cut into small cubes
  • Fresh Cream (I used Amul) - 1/4 cup
  • Salt (optional) - a pinch

Almond Toffee Rolls | Caramel Badam Rolls


METHOD

Caramel Sauce

  • Add sugar and water in a heavy bottomed pan. Make sure the pan is tall, this is because when you add cream/butter, the mixture will bubble and start to splatter. So you need a pan with tall sides. Set the heat to medium-low.
  • Let the sugar dissolve and come to a boil. Do this on medium low heat.
  • The mixture will keep boiling, do not whisk it in between or stir it. Just let it boil until it attains a nice amber color. Just keep a close eye on the color as it will just take a blink of an eye for the sugar to burn.
  • Remove the pan from heat and after 15 seconds add butter to it. Be careful at this stage because, the mixture would splutter like crazy. Then add the cream and whisk it vigorously till it's all smooth.
  • If you want, you can also add a pinch of salt at this stage and mix in nicely.
  • Let the sauce cool completely and then store in the refrigerator. The sauce will solidify in the fridge, so whenever you want to use it just take it out of the refrigerator, microwave for few seconds and it's ready to be used in anything you like.
Note: If you want, you can also use store-bought caramel sauce and skip making it from the scratch.

Butterscotch/ Mixed Nut Praline
  • In a heavy bottomed pan, take the sugar and let it melt on medium-low heat.
  • Do not touch or stir in between.
  • When the sugar is completely melted, let it boil and attain a golden color.
  • At this stage, mix in the chopped nuts and butter.
  • Give a nice stir.
  • Remove the mixture on a greased plate or thali and immediately spread thinly.
  • Let it cool down completely after which, break into pieces with your hands.
  • Put a couple of pieces in a ziplock bag and crush roughly using a rolling pin.
  • Keep the crushed butterscotch aside.
Note: If you want, you can also use store-bought butterscotch pearls and skip making the butterscotch from scratch.

Almond Toffee
  • Soak the almonds overnight or atleast for 6 hours. In the morning, peel the skin.
  • Using little milk at a time, ground these almonds in a smooth paste.
  • Remove the almond paste in a bowl and add in the milk powder along with caramel sauce, sugar and ghee. Mix until well combined.
  • Transfer this mix in a heavy bottomed or non stick pan. Switch on the heat and turn it to medium-low.
  • Stirring continuously, cook this mixture until it starts leaving the sides of the pan and turns into a dough like mass. It will take good 15-20 minutes.
  • Add in the butterscotch essence and give a nice mix.
  • Remove the dough on a plate and let it cool a bit so that you can handle it with your hands.
  • Once the mixture is little cooled down, add in the crushed praline and mix in the dough nicely using your hands.
  • Keep the dough in fridge for 15-20 minutes.
  • Now, divide the dough in 3 to 4 pieces. Shape them into balls.
  • Roll each ball in a thick log using your hands.
  • Cut in 2 and 1/2 or 3 inch long pieces.
  • Apply silver vark (edible silver leaves) if you wish to.
  • Almond Toffee Rolls are ready. They can also be packed and distributes as edible Diwali gifts to your loved ones. 


Almond Toffee Rolls | Caramel Badam Rolls


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