Ingredients
Units
Scale
- 8oz (1 Cup) Salted Butter
- 200 grams (1 Cup) Granulated Sugar
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Baking Soda
- 5oz (1 Cup) Roasted Sliced, Chopped, or Slithered Almonds
- 9oz (1 1/2 Cups) Dark Chocolate, finely chopped
- 2.5oz (1/2 Cup) Roasted Sliced or Finely Chopped Almonds
Instructions
- Place a piece of parchment paper on a cookie sheet and lightly butter the parchment, set aside.
- If your almonds are not toasted I would toast them and chop them now, by placing them in a single layer on a large baking sheet and baking at 300F/149C for 10 minutes. You need all elements of the recipe ready to go otherwise you risk the candy not setting up properly. Make sure the chocolate is finely chopped.
- In a large bottomed heavy pot add the butter, sugar, and vanilla extract and cook over medium-low heat. Do not increase the heat, you want the butter and sugar to melt evenly, once the sugar has melted completely, and the mixture is evenly combined increase the heat to medium, not high.
- Using a whisk mix everything constantly. Depending on how large your pot is, this process will take anywhere from 5-15 minutes. The mixture will start to bubble and thicken up and slowly change color. Use an instant-read thermometer or candy thermometer to keep checking the temperature of the toffee. Once the temperature has reached 295F/ 146C take-off of the heat and whisk in the baking soda. Once the baking soda is fully combined add the toasted almonds. Pour toffee onto the prepared pan and use an angled spatula to spread it into an even layer.
- Immediately sprinkle the chopped chocolate evenly over the toffee, you could take a piece of foil and "tent" the baking tray to help the steam stay in and melt the chocolate or what I do is place the baking sheet in the oven and turn the oven on to preheat, while the oven is warming and blowing warm air that will melt the chocolate in less than 5 minutes. Use another angled spatula to spread the chocolate then sprinkle with finely chopped toasted almonds pieces.
- Let the Almond Roca set up for 1 - 2 Hours. You can put it in the fridge to speed up the process but I suggest letting it cool at room temperature for at least 1 hour to prevent the chocolate from blooming, and turning white, it will still taste good the chocolate will just end up with white streaks.
- Break into pieces and store in an air-tight container for up to a week.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Cook
- Cuisine: American
Keywords: almond roca, almond toffee, toffee recipe
