Place a piece of parchment paper on a cookie sheet and lightly butter the parchment, set aside.
Roast almond, chop chocolate and get backing soda ready to go.
Prepare Other Ingredients
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
The mixture will start to bubble and thicken up and slowly change color.
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.
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.
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.