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Almond Roca: Crunchy Butter Toffee with Chocolate and Almond Topping Recipe

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4 from 80 reviews

  • Author: Chef
  • Total Time: 25 minutes
  • Yield: 20–24 pieces
  • Diet: Gluten Free

Description

Almond Roca is a classic homemade candy featuring crisp, buttery toffee coated in rich chocolate and generously sprinkled with chopped almonds, delivering a perfect balance of sweet, crunchy, and nutty flavors.

Ingredients

Toffee Base

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped almonds (for mixing into toffee)

Topping

  • 1 cup chocolate chips or chopped chocolate
  • 1/2 cup chopped almonds (for topping)

Instructions

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper to ensure the toffee does not stick and can be easily removed once cooled.
  2. Melt Butter, Sugar, and Salt: In a heavy saucepan over medium heat, melt the unsalted butter together with the granulated sugar and salt, stirring continuously to combine.
  3. Cook Toffee Mixture: Continue stirring constantly until the mixture reaches 290°F, which is the hard-crack stage of sugar cooking, ensuring the toffee will set properly and have the desired crisp texture.
  4. Flavor and Add Almonds: Remove the saucepan from heat, then stir in vanilla extract and half of the chopped almonds to distribute nutty flavor throughout the toffee mixture.
  5. Spread Toffee: Immediately pour the hot toffee onto the prepared baking sheet and spread it quickly and evenly to your preferred thickness using a spatula or spoon.
  6. Add Chocolate Coating: Sprinkle the chocolate chips or chopped chocolate evenly over the hot toffee surface and let them sit for a couple of minutes to melt completely.
  7. Spread Melted Chocolate: Using a spatula, spread the melted chocolate evenly over the toffee base to create a smooth chocolate layer.
  8. Top with Remaining Almonds: Sprinkle the remaining chopped almonds over the melted chocolate to add crunch and an attractive finish.
  9. Cool and Break: Allow the almond roca to cool completely at room temperature until the chocolate hardens and the toffee is firm, then break into 20–24 pieces.

Notes

  • For extra shine and stability, avoid over-stirring the toffee once it starts bubbling to prevent crystallization.
  • Use a candy thermometer to ensure accuracy at the hard-crack stage (290°F) for the perfect texture.
  • Make sure chocolate and almonds are evenly distributed for best flavor and texture balance.
  • Gluten-free verification should be confirmed for chocolate chips or chopped chocolate used in the recipe.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Candy, Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenmartha.com/almond-roca-crunchy-butter-toffee-with-chocolate-and-almond-topping-recipe/