Step 1

Place a piece of parchment paper on a cookie sheet and lightly butter the parchment, set aside.

Prepare pan

Roast almond, chop chocolate and get backing soda ready to go.

Prepare Other Ingredients

Step 2

Using a whisk mix everything constantly. Depending on how large your pot is, this process will take anywhere from 5-15 minutes.

Start making the toffee

Step 3

The mixture will start to bubble and thicken up and slowly change color.

Keep Mixing

Step 4

Once the temperature has reached 295F/ 146C take-off of the heat and whisk in the baking soda.

Check Temperature 

Step 5

Once the baking soda is fully combined add the toasted almonds.

Add Almonds

Step 6

Pour toffee onto the prepared pan and use an angled spatula to spread it into an even layer.

Spread Toffee

Step 7

Immediately sprinkle the chopped chocolate evenly over the toffee.

Add Chocolate

Step 8

Take a piece of foil and "tent" the baking tray to help the steam stay in and melt the chocolate. Then spread into an even layer.

Tent Chocolate

Step 9

Sprinkle with finely chopped toasted almonds pieces. Let the Almond Roca set up for 1 - 2 Hours. Break into pieces and store in an air-tight container for up to a week.

Add Almonds

Step 10