I’ll be the first to admit, this isn’t the first Homemade Almond Roca recipe to hit the internet. But it’s one of my very favorite candies and I wanted to share it because some of you may not know how crazy easy it is to make it at home. Homemade Almond Roca has to be one of the most delicious and addicting toffee candies ever created. The flavors of almond, butter toffee and chocolate come together to create a masterpiece of decadence in your mouth. Once you make it at home, it will become an annual holiday favorite!
I would recommend using roasted almonds in this recipe. They’ll need to be chopped fine, or simply process them in a food processor for about 15 seconds or so. There may be a few large chunks of almond left, but I just pick those out (and promptly eat them…).
Save some of the finely chopped almonds out for a topping, and evenly sprinkle the rest on the bottom of a rimmed 13X18 baking sheet that is lined with parchment paper. The candy won’t stick to the baking sheet, but I like the parchment paper because it makes the finished candy easy to remove and cut on a cutting board. “No scratchie my new aluminum bakeware!” Next, simply cook some butter and brown sugar (stirring frequently) until it reaches the desired temperature of 285 degrees. Then pour it out over the almonds in the baking sheet.
Lastly, melt your favorite milk chocolate (I use Ghirardelli) in the microwave on half power until smooth, stirring often. You can mix in a spoonful of shortening to help the chocolate to be extra smooth. Before pouring it out onto your cooled toffee, blot the top of the toffee with a wad of paper towels to soak up any excess greasy butter. This layer of butter will keep the chocolate from sticking to the toffee. Once removed, simply pour the chocolate over the cooled toffee and smooth it out with an offset spatula or knife. Sprinkle the rest of the almonds on top and you have yourself an entire pan of almond roca!
An essential kitchen gadget needed for this recipe: a candy thermometer (or food thermometer works okay if you don’t have one for candy). I also strongly recommend you use a food processor to chop up your almonds. If you have ever tried chopping nuts by hand, it’s a pain. Ask me how I know 🙂
I used a plain square cookie cutter (or biscuit cutter) to cut the pieces featured in my photographs. I did end up using a small hammer to gently tap it down. I really liked the nice looking squares opposed to a more peanut-brittle randomly broken shape. But that’s totally up to you. Some folks will score their freshly Homemade Almond Roca with a sharp chef’s knife to get even pieces when separating the candy. If you want to do this, just pop the entire finished pan in the fridge for about 15 mins. to set the chocolate before scoring/cutting it.
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