Almond Roca Recipe
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Ingredients: |
Ingredients: 1 ½ cups chopped toasted almonds, divided
1 cup packed light brown sugar
1 cup (2 sticks) salted butter
4 bars of chocolate (such as Hershey's Bars)
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Directions: |
Directions:Butter a 7x11-inch pan (or 9x12 for slightly thinner Roca). Sprinkle 1 cup of toasted almonds on bottom of the pan. In heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil about 12 minutes (exactly 300ºF) stirring constantly. Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour hot mixture into pan over almonds. Place chocolate bars on top. Let them sit a minute or so until melted, then spread chocolate around carefully. Sprinkle with remaining toasted almonds and gently press them into the chocolate. Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.
TIPS: Some people have trouble w/ the chocolate separating from the toffee. This is kind of normal in almond roca since the toffee is so buttery. I've been told that one way to avoid that is to give the toffee a light dusting of cocoa powder before placing the chocolate bars on top. The powder apparently acts as an absorbent for the butter and allows the chocolate to adhere more easily to the toffee. I haven't tried it yet, but I'm told that it works! |
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