Homemade Almond Roca

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Prep Time5

Cook Time5

cooling toffee and cooling chocolate20

Total Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 366kcal

Author: Brandy Nelson

Equipment

baking sheet
foil
sturdy pan
wooden spoon
measuring cup
measuring spoons
spatula

Ingredients

1 cup butter (salted) DO NOT USE MARGARINE
1 cup sugar
½ teaspoon vanilla
pinch salt
2 cups almonds
2 cups chocolate chips or melting chocolate

US Customary - Metric

Instructions

Line a baking sheet with foil. Cover with almonds and roast at 35o degrees for 7-10 minutes, until fragrant. Cool completely. Transfer the almonds to a cutting board or chopper and finely chop them.
Set the foil-lined baking sheet aside to use for the toffee.
Heat all of your ingredients (except for the nuts and chocolate) in a nice sturdy saucepan on med heat until butter is melted. Turn temp up to medium high and stir constantly until mixture comes to a boil.
Set your timer for 5 minutes and DO NOT let ANYTHING disturb you while you stir. You must keep stirring your butter/sugar mixture so that it does not burn. And you must use a WOODEN spoon.
Keep stirring until your timer goes off. It may even smoke a tiny bit, and that is ok. If you are really concerned, lift the pan off the burner (while you are still stirring) to remove it from the heat, but still stir until your timer goes off.
Remove from the heat and stir in ½ cup of chopped almonds.
Immediately pour hot toffee onto your foil-lined baking sheet.
The toffee will be about ¼-1/2" thick. Do not scrape the bottom of the pan. As you pour, the bottom will brown and you don’t want that in your toffee.
Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean.
Let the toffee harden and cool completely. Break into small bite-sized pieces.
Melt chocolate chips in a double boiler or microwave until smooth.
Spread the remaining almonds onto a baking sheet or plate.
Dip each piece of toffee into the chocolate, using a fork. Tap off excess chocolate.
Immediately coat both sides with chopped almonds, using a fork to flip each piece over, and transfer to a parchment-lined baking sheet to set.
You can speed up the cooling process by refrigerating the baking sheet of toffee for 15-20 minutes.

Video

Notes

Here are some more helpful hints for making this almond roca recipe.

Do NOT double the recipe
You must use a WOODEN spoon
Use a clean, dry pan for each new batch.
Cook over high- medium/high.
The 5-minute cook time is just a guide. If you hit 5 minutes and your toffee still isn't the color of a brown paper bag, add an extra minute. Cook times vary on each stove.

Nutrition