Almond Roca

This Homemade Almond Roca tastes just like the iconic candy! Buttery toffee, crunchy nuts, and rich chocolate create layers of flavor perfect for gifting or keeping for yourself.

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Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 15

Cook Time: 40

Set Up: 2

Total Time: 2 55

Servings: pieces

Author: Jennifer Stewart

Ingredients

1 pound chocolate bar I use Dark Chocolate
4 sticks butter
2 cups granulated sugar
½ cup water
2 tablespoons light Karo syrup
½ teaspoon Sea salt
1 teaspoon Vanilla extract
2 cups almonds toasted, chopped
1 cup pecans toasted, chopped

Instructions

Chop the chocolate bar into small pieces and melt over low heat in a double boiler or microwave.
Prepare a half sheet pan (cookie sheet) with non-stick cooking spray, butter, or use a silicone baking mat.
In a medium size, heavy bottom saucepan, add the butter and place over medium heat.
Once the butter has started to melt add the sugar, corn syrup, and water.
Continue cooking until the butter is fully melted and the sugar is completely dissolved.
Stir in the chopped almonds and salt. Insert the candy thermometer.
Continue to stir and cook until the mixture reaches 300 degrees. This can take between 20 - 30 minutes. Be sure to keep a close watch on it.
This is the “hard crack” stage. The mixture will turn a warm amber color.
Once toffee reaches 300 degrees, remove from heat and add the vanilla extract and stir in.
Carefully pour hot toffee mixture into the prepared pan and spread evenly.
Pour the melted chocolate directly over the toffee and spread into an even layer.
Sprinkle chopped pecans all over the top of the chocolate.
Allow to cool and set up on counter for about 2 hours.
Break the toffee into bite size pieces.

Notes

Chocolate choice - Use chocolate with low cocoa butter content (Trader Joe's Belgian works great). Choose dark, milk, or semi-sweet chocolate.
Weather matters - Avoid making on humid or rainy days as moisture prevents toffee from setting and hardening properly.
Reach hard crack - Cook toffee to exactly 300°F (about 20-30 minutes) until it turns warm amber color for proper snap. Don't try to cook it too fast by doing it on really high heat. This will cause the butter to separate and the candy won't set up.
Save your teeth - Frozen toffee should be allowed to thaw for a little bit or you might break a tooth.

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