Homemade Almond Roca is crunchy, buttery caramel toffee filled with almonds and topped with chocolate.
Oh my! Do I have some amazing recipes to share with you over the next few weeks. I’ve been a very busy bee in the kitchen lately and I now have 7 recipes that I want to share with you right now because we all know how super patient I am. Not! 🙂
The best nutty, caramel candy EVER!
For now, you’ll (and I’ll) have to settle for one, though. But it’s a goodun. Promise. Homemade Almond Roca. Dee-lish-us! For those of you who have not encountered this magical candy before, you will likely feel the need to make up for lost time once you taste it. My bad. Sorry.
We recently caught up with some friends that we hadn’t seen in quite some time, so I felt the need, as I do, to make some food for them. I chose Homemade Almond Roca. It’s amazing. It’s a buttery and crunchy caramel toffee. It’s very sweet but also very, very addictive. Just a hint of salt but you can leave it out if you prefer. It’s also stuffed and topped with almonds.
Want Homemade Almond Roca right now? Ok.
I was introduced to almond roca by my mum who loves it. We would regularly buy it for her Christmas or Birthday presents. The real deal comes wrapped in gold foil and feels very decadent and luxurious, but of course I had to learn to make it myself. You know, instant gratification and all that. When I found out how easy it was to make I realised how dangerous it is to have the recipe. It’s just too easy to whip up a batch whenever you feel the need.
It takes very minimal ingredients, most of which I’m sure you have on hand RIGHT NOW. Uh oh. It’s like a toffee but not as hard, more crunchy so it’s not too hard on the teeth (depending on how much you eat, ifyaknowwhatImean 🙂 ) And it takes all of 20 minutes to make. A couple of hours to set (quicker if you put it in the freezer, you know, for when you’re really desperate).
- 2 cups (400g) light brown sugar, packed
- 450 g (4 sticks) salted butter
- 1 1/3 cups flaked almonds
- 1/2 teaspoon salt
- 350 g milk chocolate, roughly chopped
Line a baking tray with baking paper
Place the sugar and butter in a heavy based saucepan over low-medium and stir until it is well combined and the mixture starts to bubble. Let it bubble away stirring quite regularly so that it doesn't burn, for around 8-10 minutes until it reaches 145C (295F) on a thermometer. (See notes)
Remove from heat. Add the salt and 1 cup of the flaked almonds and stir well, then pour straight into the baking tin. Allow it to cool for around 10 minutes, while you prepare the chocolate.
Melt the chocolate in the microwave in 30 second bursts, stirring well between each, until JUST melted. Pour the chocolate over the toffee and spread with a spatula. Sprinkle with remaining almonds. Allow to set in the fridge for a couple of hours.
145C / 295F is just hitting sugar hard crack stage. If you don't have a thermometer, you can test it by dropping a little into a glass of ice water and it will firm up straight away but a thermometer is by far the safest way to check. You can purchase one cheaply at a kitchenware store.