I make Tillamook Toffee every year, and always get requests to publish the recipe. It’s easy to make (especially if you have a helper to spread out the toffee), and resembles almond roca.
1 ½ cups toasted walnuts, finely chopped
2 cups toasted almonds, coarsely chopped
2 ¼ cups sugar
1 teaspoon salt
½ cup water
1 ¼ cups unsalted butter plus 2 teaspoons to grease pan
1 ¼ cups semi-sweet chocolate morsels
Grease a 15 x 11-inch jelly roll pan. Set aside ¾ cup chopped walnuts for topping. Combine remaining walnuts with almonds. Set aside.
In a large heavy saucepan, combine sugar, salt, water, and butter. Bring to a boil over medium-high heat. Cook, stirring occasionally, until candy thermometer reaches 290°. Remove from heat and stir in combined nuts. Quickly spread into prepared pan. Sprinkle chocolate over hot toffee. Let sit 4 minutes then spread evenly.
Sprinkle with reserved walnuts, pressing lightly into chocolate. When cool break into pieces.