This Homemade Almond Roca recipe is just 6 ingredients cooked and combined to make a crunchy toffee filled with almonds and topped with chocolate. Also known as buttercrunch toffee, it’s easy to make and a great edible gift.
Course: Dessert, Food Gifts, Snack, Sweets
9x13 inch baking tin
heavy based stainless steel saucepan
400glight brown sugar(2 cups packed / 14oz)
450gunsalted butter(4 sticks / 2 cups)
1 1/3cupsflaked almonds
150gmilk chocolate, roughly chopped(5.3oz)
150gdark (50% or 70%) chocolate, roughly chopped(5.3oz)
PREP: Line a 9x13 inch baking tin with baking paper and get all your ingredients measured out and ready.
MELT: 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.
LOW BOIL: Let it bubble away on a low boil stirring quite regularly so that it doesn't burn, for around 8-10 minutes until it reaches 145C / 295F on a candy thermometer. (See notes)
ADD INS: Remove from heat. Add the salt and 1 cup of the flaked almonds and stir well to combine.
INTO TIN: 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.
BLOT THE TOFFEE with paper towel to remove excess grease, then pour over the chocolate and spread with a spatula. Sprinkle with remaining almonds.
LET IT SET at room temperature for half an hour, then into the fridge for 2-3 hours.
Use good quality everything - there's only 6 ingredients in this and it goes a long way so use the best you can afford. Good butter, not homebrand, and good eating chocolate are a must.
Use a candy thermometer - as you need to get your toffee to the hard crack stage – roughly 145C / 295F. It's worthwhile getting one since they're cheap and they can be used forever in any candy making adventure.
Stir regularly - at least every 30 seconds to 1 minute and don't walk away.
Be very careful - hot caramel is like molten lava and it will cause burns if you get it on your skin.
Use a 9x13 inch baking tin for toffee about 1cm thick, similar to traditional almond roca. Use a larger tin or halve the recipe for very thin toffee.
If you want to make this without a thermometer, it's still possible - see the notes in the post above.