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Homemade Almond Roca Recipe

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3.9 from 30 reviews

  • Author: Ezabella
  • Total Time: 1 hour 30 minutes
  • Yield: 32 servings

Description

Homemade Almond Roca is a classic buttery toffee candy studded with toasted almonds and coated in rich semi-sweet chocolate. This easy-to-make treat combines crunchy nuts, caramelized toffee, and smooth melted chocolate, perfect for gifting or satisfying a sweet tooth.

Ingredients

Almonds

  • 1 1/2 cups almonds (roughly chopped)

Toffee Mixture

  • 1 cup salted butter
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Chocolate & Topping

  • 2 cups semi-sweet chocolate chips
  • 1/2 cup chopped almonds (for topping)

Instructions

  1. Preheat and Prepare Almonds: Preheat the oven to 300°F (148°C). Line two baking sheets with parchment paper. Roughly chop 1 1/2 cups of almonds and spread them on one prepared baking sheet. Toast the almonds in the oven for 15 minutes, then set aside to cool.
  2. Cook Toffee Mixture: In a large, heavy-bottomed saucepan, combine 1 cup salted butter, 1 cup granulated sugar, 1/4 cup light corn syrup, and 1/2 teaspoon salt over medium-high heat. Stir constantly as the mixture heats.
  3. Caramelize Toffee: Continue cooking the mixture over medium-high heat, stirring constantly until it turns a deep golden brown and reaches 290 to 300°F (143 to 149°C) on a candy thermometer, about 10 to 15 minutes.
  4. Add Vanilla and Almonds: Immediately remove the saucepan from heat and carefully stir in 1 teaspoon vanilla extract; the mixture will bubble vigorously. Quickly stir in 1 cup of the toasted chopped almonds.
  5. Spread Toffee: Pour the hot toffee mixture onto the other prepared baking sheet. Spread it evenly into a 1/4-inch thick layer.
  6. Add Chocolate Layer: While the toffee is still hot, sprinkle 2 cups of semi-sweet chocolate chips evenly over the surface. Let sit for 2 to 3 minutes to allow the chocolate to melt, then use a spatula to spread the chocolate into a smooth layer.
  7. Add Almond Topping: Sprinkle the remaining 1/2 cup of chopped almonds evenly on top of the melted chocolate.
  8. Cool and Set: Let the almond roca cool completely at room temperature for at least 1 hour, or refrigerate until firm and fully set.
  9. Break into Pieces: Once hardened, break the almond roca into bite-sized pieces using your hands or a sharp knife.
  10. Store: Store the finished almond roca in an airtight container at room temperature for up to 2 weeks.

Notes

  • Use a candy thermometer for the most accurate toffee temperature to ensure proper caramelization.
  • Be cautious when adding vanilla extract as the hot toffee will bubble vigorously.
  • To make chopping almonds easier, slightly freeze them before chopping.
  • If you prefer a smoother chocolate layer, temper your chocolate before spreading.
  • Store almond roca in a cool, dry place to maintain crispness and prevent melting.
  • For a nut-free version, substitute almonds with toasted sunflower seeds or omit entirely.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenloving.com/homemade-almond-roca-recipe/