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Side shot of a white tin with a red ribbon wrapped around it, laying on it's side and almond roca pouring out. One piece has been cut open revealing the golden brown toffee inside. Christmas bobbles are in the background and a white bow is in the foreground along with cedar boughs.

Almond Roca

Leanne Neill
Crunchy, buttery, and wrapped in a coat of rich chocolate and finely chopped almonds - Almond Roca is the kind of treat that instantly feels special. It's elegant enough for gifting, yet simple enough to make at home, filling your kitchen with the irresistible scent of caramelized butter and sugar.
5 from 7 votes
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Prep Time 1 hour
Cooling Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Course Candy
Cuisine American
Servings 40 pieces

Ingredients
  

  • 1 cup salted butter 225g
  • 1 cup granulated white sugar 210g
  • 1 cup sliced almonds 100g
  • 1 cup chocolate chips 178g or 6.3 oz
  • 1 tbsp + 1 tsp shortening
  • 1 ⅓ cup finely chopped almonds 153g

Instructions
 

  • In a heavy bottom saucepan heat the butter and sugar over medium/low heat with occasional stirring.
  • Once the butter is melted and the sugar is fully dissolved, increase the heat to medium.  It’s ok to stir occasionally to help distribute the heat.
  • Once the mixture comes to a gentle boil, place a candy thermometer in the pot and let the mixture gently boil away.  You want to stir the candy mixture as little as possible at this point. If it’s boiling gently it will be fine…resist the temptation.
  • Keep an eye on the thermometer.  You want to bring the butter sugar mixture to the “hard crack stage” (about 10-12 minutes) which is 310F.  This temperature assumes you are at sea level.  See Notes for details on how to adjust for different altitudes.
  • Once at 310F remove the pan from the heat.  Be careful the mixture is very hot!!!  Stir in the sliced almonds and allow it cool off the heat for a couple of minutes.
  • Pour into silicone molds.  Again, be careful not to touch the toffee as it is VERY hot!.  Use a rubber spatula to help push the toffee into the molds as cleanly as possible.  Then set the molds aside to cool.
  • Once the toffee has cooled for about 20 minutes, it should be firm but still soft enough to cut without shattering.  Remove the toffee from the molds and cut into small 1 inch to 1.5 inch logs.  If the toffee has lots of excess butter you can use a paper towel to dab the excess.  See Notes about cutting and lengths.
  • Place the logs on parchment paper and allow them to fully cool, about 30 more minutes.
  • Once toffee is fully cool, cut up your chocolate into small chunks, and place in a microwave safe bowl or cup along with the shortening.  I like to use a 2 cup pyrex measuring cup.
  • Place in the microwave for 30 seconds.  Give the chocolate a good stir, even though it probably doesn’t look like anything melted.  Heat in microwave for another 30 second burst and stir again.  Finally another 20 second burst followed by a good stir.  If more heat is needed give it 10 second bursts with stirring after until you have a fluid chocolate mixture.
  • Place one toffee piece into the chocolate and completely enrobe it.  Remove with a fork and shake off excess chocolate.  Place the chocolate covered toffee into a bowl with the finely chopped almonds.  Completely cover with the almonds by rolling it around and then place it onto a parchment paper-lined baking pan to completely set.  Repeat with the rest of the toffees.
  • Place the baking pan in the fridge to help the chocolate set for about 20 minutes.
  • Almond Roca can be stored in the fridge or on the counter, but it is normally served at room temperature. Enjoy!

Notes

  1. If you are cooking at sea level, water boils at 212F (100C), and you will need to bring the temperature of your boiling sugar-butter mixture to 310F (154C). If you live at higher altitudes, you will find that water boils at a lower temperature due to the decrease in atmospheric pressure. What the actual temperature is will depend on your altitude. I suggest you boil water in a pan, and measure the temperature of this water. If it is say 200F, then you know that your water boils 12F less than at sea level. This means you will have to subtract 12F from 310F to reach the hard crack stage at your altitude. So bring your sugar-butter mixture only to 298F.
  2. Keep an eye on the thermometer, you don't want to go over 310F or you risk burning the sugar and butter and having to start all over.
  3. Different ice cube stick molds will produce different sizes of toffee logs, some are longer than others. But if you can cut pieces that are about 1" to 1.5" max you will make a good serving size of almond roca. When cutting, if the pressure of the knife changes the shape of the log you can gently reshape it with your fingers. If the shape is changing a lot then the toffee is still too warm to cut, let it cool a little longer and try again.
Keyword Almond Roca, Almond Roca Candy, Almond Roca Recipe, Buttercrunch