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
Enjoy!