Almond Roca Recipe

Step 1

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

Get Sheet Pan Ready

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.

Mis en Place

Step 2

In a large bottomed heavy pot add the butter, sugar, and vanilla extract and cook over medium-low heat.

Start Making the Toffee

Step 3

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.

Keep Mixing

Step 4

Use an instant-read thermometer or candy thermometer to keep checking the temperature of the toffee. I use my Thermapen MK4.

Check the Temperature

Step 5

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.

Add the remaining ingredients 

Step 6

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

Spread Into Pan

Step 7

Let the chopped chocolate melt then spread into an even layer.

Add Chocolate and Let Melt 

Step 7

Let the almond Roca set up for 1 - 2 Hours.


Step 7