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Almond Roca Toffee with Chocolate and Toasted Almonds Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 to 8 servings
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Description

This classic Almond Roca recipe features a buttery, crunchy toffee base topped with rich melted chocolate and toasted almonds. Perfect for gifting or enjoying as a sweet treat, this easy-to-make candy combines the perfect balance of sweet and nutty flavors with a satisfying crunch.

Ingredients

Scale

Toffee Base

  • 1 cup unsalted butter
  • ½ cup sugar

Topping

  • 1 cup chocolate chips
  • 1 cup chopped toasted almonds, divided

Instructions

  1. Prepare the Pan: Line an 8×8 or 9×9 square pan with parchment paper to ensure easy removal of the candy once set.
  2. Arrange Almonds: Evenly sprinkle ½ cup of chopped toasted almonds across the bottom of the prepared pan and set aside.
  3. Combine Butter and Sugar: In a small heavy-bottomed saucepan, combine 1 cup unsalted butter and ½ cup sugar.
  4. Melt and Dissolve: Heat the mixture over low heat, stirring continuously until the butter is fully melted and the sugar has completely dissolved.
  5. Heat to Hard Crack Stage: Once the mixture starts bubbling, insert a candy thermometer and continue stirring very frequently until it reaches 300°F (hard crack stage), which ensures the toffee will harden properly.
  6. Remove from Heat and Stir: Take the saucepan off the heat and keep stirring the toffee mixture to prevent burning and ensure even texture.
  7. Pour Toffee: Carefully pour the hot toffee mixture over the almonds in the pan and let it sit for 5 minutes to slightly set.
  8. Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until smooth.
  9. Spread Chocolate Layer: Evenly spread the melted chocolate over the toffee layer in the pan.
  10. Add Remaining Almonds: Sprinkle the remaining ½ cup chopped toasted almonds on top of the melted chocolate layer.
  11. Refrigerate: Place the pan in the refrigerator for at least 2 hours, or until the toffee and chocolate are fully set and firm.
  12. Slice and Serve: Once set, remove the candy from the pan using the parchment paper, slice into pieces, and serve or package for gifting.

Notes

  • Use a candy thermometer to ensure the toffee reaches the critical 300°F hard crack stage for proper texture.
  • Be very careful when pouring hot toffee as it can cause severe burns.
  • Toast the almonds beforehand for enhanced flavor and crunch.
  • If you prefer, you can substitute dark or milk chocolate chips according to taste.
  • Store Almond Roca in an airtight container at room temperature or in the refrigerator to maintain freshness.

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Find it online: https://quickhomedishes.com/almond-roca-toffee-with-chocolate-and-toasted-almonds-recipe/