Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Roca Toffee with Chocolate and Toasted Almonds Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 33 reviews
  • Author: Deborah
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 to 8 servings
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Description

This Almond Roca recipe creates a delicious homemade toffee treat featuring a buttery, crunchy base layered with melted chocolate and toasted almonds. Perfect for gifting or indulging in a sweet, nutty snack, this classic candy combines the satisfying crunch of hard crack stage toffee with the smooth richness of chocolate and the aroma of toasted almonds.

Ingredients

Scale

Base and Topping

  • 1 cup unsalted butter
  • ½ cup sugar
  • 1 cup chocolate chips
  • 1 cup chopped toasted almonds (divided)

Instructions

  1. Prepare the Pan: Line an 8×8 or 9×9 square pan with parchment paper to ensure easy removal of the toffee later.
  2. Add Almond Base: Evenly sprinkle ½ cup of the chopped toasted almonds across the bottom of the lined pan and set aside.
  3. Combine Butter and Sugar: In a small heavy-bottomed saucepan, add the unsalted butter and sugar together.
  4. Melt Ingredients: Heat the mixture over low heat, stirring continuously until the butter is fully melted and the sugar has dissolved completely.
  5. Heat to Hard Crack Stage: Once the mixture begins to bubble, insert a candy thermometer and keep stirring frequently until the temperature reaches 300°F (hard crack stage).
  6. Remove from Heat and Stir: Once the hard crack temperature is reached, remove the pan from heat but keep stirring the toffee mixture to avoid burning.
  7. Pour Toffee: Carefully pour the hot toffee mixture over the layer of almonds in the prepared pan. Let it sit undisturbed for 5 minutes to begin setting.
  8. Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until smooth.
  9. Spread Chocolate: Evenly spread the melted chocolate over the slightly cooled toffee layer.
  10. Top with Remaining Almonds: Sprinkle the remaining ½ cup of chopped toasted almonds on top of the chocolate layer.
  11. Chill to Set: Refrigerate the pan for at least 2 hours until the toffee and chocolate layers are fully set.
  12. Slice and Serve: Once set, slice the Almond Roca into desired pieces and serve fresh or store in an airtight container.

Notes

  • Use a candy thermometer to accurately reach the hard crack stage for perfect toffee texture.
  • Toast the almonds beforehand for enhanced flavor and crunch.
  • Line the pan with parchment paper for easy removal and cleanup.
  • Be cautious pouring the hot toffee mixture as it can cause burns.
  • Store the finished Almond Roca in an airtight container at room temperature or refrigerated for longer shelf life.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://easydinnerinminutes.com/almond-roca-toffee-with-chocolate-and-toasted-almonds-recipe/