Calling all sweet tooths and candy lovers! Get ready to embark on a delicious adventure with this family-sized batch of homemade Almond Roca. Trust me, once you’ve tasted this buttery, crunchy, chocolate-covered toffee studded with almonds, you’ll never go back to store-bought. Let’s dive in and create some magic in your kitchen!
Almond Roca Recipe
Ingredients
- 2 cups (4 sticks) unsalted butter
- 2 cups granulated sugar
- 1/4 cup water
- 1/4 tsp salt
- 2 cups whole almonds, roughly chopped (plus extra for topping)
- 2 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
Instructions
- Prep your workspace: Line a large baking sheet with parchment paper. Trust me, you’ll thank yourself later for this easy clean-up trick!
- Toast those almonds: In a dry skillet over medium heat, toast the chopped almonds until they’re golden and fragrant. Set aside to cool.
- Create the toffee base: In a heavy-bottomed saucepan, combine the butter, sugar, water, and salt. Heat over medium-high, stirring constantly with a wooden spoon until the mixture comes to a boil.
- Watch the magic happen: Continue cooking, stirring occasionally, until the mixture reaches 295°F (146°C) on a candy thermometer. This is known as the “hard crack” stage. The color should be a deep amber – think the color of a perfectly toasted marshmallow!
- Add some crunch: Once you’ve reached the right temperature, quickly stir in 1 1/2 cups of the toasted almonds and the vanilla extract.
- Spread the love: Immediately pour the hot toffee onto your prepared baking sheet. Use an offset spatula to spread it evenly. Work quickly, as it sets fast!
- Chocolate time: Sprinkle the chocolate chips over the hot toffee. Let them sit for a minute to melt, then use your spatula to spread the chocolate evenly over the surface.
- Final touch: Sprinkle the remaining toasted almonds over the melted chocolate. Gently press them in to make sure they stick.
- Patience is a virtue: Allow the Almond Roca to cool completely at room temperature. This might take a few hours, but resist the urge to speed things up in the fridge – rapid cooling can cause the chocolate to separate from the toffee.
- Break it up: Once cooled, break the Almond Roca into irregular pieces. Congratulations, you’ve just made candy magic!
Tips for Almond Roca Success
- Timing is everything: Have all your ingredients measured and ready to go before you start. Once that toffee reaches temperature, you need to move fast!
- Temperature matters: Invest in a good candy thermometer for best results. If you don’t have one, you can use the “cold water test” – drop a small amount of the toffee into cold water. If it forms hard, brittle threads that break when bent, you’re good to go.
- Stir with care: When cooking the toffee, stir gently to avoid incorporating air bubbles, which can cause your toffee to be grainy.
- Weather watch: Humidity can affect candy making. Choose a dry day for best results.
Serving and Storage
Your homemade Almond Roca makes a fantastic gift (if you can bear to part with it). Package it in pretty tins or cellophane bags tied with ribbons for a personal touch. Store in an airtight container at room temperature for up to two weeks – but let’s be honest, it probably won’t last that long!
There you have it, folks – your very own batch of crunchy, buttery, chocolatey Almond Roca. Whether you’re treating yourself or sharing with loved ones, this recipe is sure to become a family favorite. Happy candy making!
