Homemade Almond Roca
User Reviews
4.4
Homemade Almond Roca
Description
The recipe starts by cooking a mixture of packed light brown sugar and salted butter over medium heat until it reaches the hard crack stage (approximately 290°F), yielding a thick, bubbly toffee base. Freshly roasted and coarsely chopped salted almonds are stirred into the hot toffee and then spread evenly in a rimmed baking sheet for cooling and setting.
While the toffee cools, milk chocolate chips are gently melted with a small amount of vegetable oil to a smooth consistency. This melted chocolate is then spread evenly over the cooled but still warm toffee, immediately followed by sprinkling remaining chopped almonds on top to adhere and add extra crunch and flavor contrast.
The finished almond roca has a brittle texture with a deep, buttery caramel flavor balanced by creamy milk chocolate and nutty saltiness. It stores well at room temperature in an airtight container for weeks, or can be frozen for extended storage.
This recipe requires attention to temperature and timing for the toffee stage to ensure proper texture. Quick spreading and smoothing are needed before the toffee hardens.
Ingredients
- 2 cups light brown sugar packed
- 2 cups butter salted
- 1 ½ cups almond coarsely chopped, roasted and salted
- 2 cups milk chocolate chips
- 1 tsp vegetable oil
- Candy thermometer
Instructions
- Stir: In a heavy saucepan over medium heat, add brown sugar and salted butter. Stir often for 3-4 minutes, or until mixture is bubbly and thick and candy thermometer registers 280ºF.
- Combine and Pour: Immediately remove from heat once thermometer hits 290F. Add 3/4 cup almonds to the mixture and stir to combine well. Pour evenly into a rimmed 18x13 baking sheet, using the back of a wooden spoon to smooth evenly into the pan. Work quickly here, as mixture thickens and sets quickly.
- Melt and Layer: While toffee cools, set a heavy pot over low heat. Add chocolate and oil, stirring until just barley melted through. Use a rubber spatula to transfer melted chocolate evenly on top of toffee layer, taking care to smooth the surface. Sprinkle remaining chopped almonds evenly over the warm chocolate layer.
- Chill and Cut: Chill in fridge for a couple of hours to cool completely. Once fully set, carefully cut the toffee into pieces with a sharp knife. Homemade Almond Roca keep well in airtight container for a couple of weeks at room temp.
Notes
- Store homemade Almond Roca in an airtight container at room temperature for several weeks to maintain freshness.
- To extend storage, freeze Almond Roca and thaw at room temperature before serving.
- Use a candy thermometer for accurate temperature monitoring to achieve proper toffee texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 1.9g | 4% |
| Fat | 14.5g | 22% |
| Saturated Fat | 7.7g | 39% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 26.3mg | 9% |
| Sodium | 82.5mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14.3g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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