Once you make this recipe for Homemade Almond Roca, it will quickly become one of your favorite holiday recipes. It’s easier than you think and oh so delicious!
- 1 and 1/2 cups finely chopped roasted almonds
- 3 cups packed Golden brown sugar
- 3 sticks of salted butter (24 oz)
- 1 teaspoon of vanilla
- 20 oz of milk chocolate chips (2 1/2 cups)
- 1 Tablespoon of crisco or shortening
- Line a 13X18 rimmed baking sheet with parchment paper. Sprinkle the chopped almonds evenly over the bottom and set aside.
- In a large pot, add the brown sugar and butter. Get a candy thermometer out and set the pan to medium heat. Stir often and slowly with a whisk, scraping often along the bottom. (nonstick pot needs a silicone whisk, metal pot can use a metal whisk. Don’t use a metal whisk on nonstick cookware, it will scratch and scrape up the surface.)
- When the mixture is thick, bubbly and reaches 285 degrees immediately remove from heat. Stir in the vanilla and pour out over the almond bits in your prepared pan. Smooth with an offset spatula or knife to evenly cover the entire pan. Set aside to cool.
- In a microwave safe bowl, add the chocolate chips and the shortening. Microwave on medium power 1 minute and stir. Repeat process until the chocolate is completely smooth.
- Blot the top of the cooled toffee with paper towels. Pour the melted chocolate over the toffee and evenly spread it out. Evenly sprinkle the remaining almond bits over the still warm chocolate and pop the entire pan in the fridge to chill for about 15 minutes.
- Once removed from the fridge, run a hot knife around the edges and lift the Almond Roca out using the parchment paper. Transfer to a large cutting board. With a sharp knife, score the candy and break it into pieces. Or use a metal cookie cutter and a light hammer to create fun shapes.