Did You Know?
Almond Roca was first created in 1923 by the Brown & Haley Company in Tacoma, Washington. Its name is derived from the Spanish word "roca," meaning rock, due to its crunchy texture.
Yield
About 30 pieces
Ingredients
1 cup unsalted butter
1 cup granulated sugar
2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup whole almonds, toasted and chopped
1 cup semi-sweet chocolate chips
1/2 cup finely chopped almonds (for topping)
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone mat. Set aside.
In a heavy-bottomed saucepan over medium heat, melt the butter. Stir in the sugar, water, and salt. Continue stirring constantly until the mixture reaches 300°F (hard crack stage) on a candy thermometer.
Remove the pan from heat and quickly stir in the vanilla extract and 1 cup of chopped almonds. Immediately pour the mixture onto the prepared baking sheet, spreading it evenly with a spatula.
Sprinkle the chocolate chips over the hot toffee. Let them sit for 1-2 minutes until melted, then spread the chocolate evenly over the surface.
Sprinkle the finely chopped almonds over the melted chocolate, pressing lightly to ensure they adhere. Allow the Almond Roca to cool completely at room temperature, or place it in the refrigerator for faster setting.
Once fully hardened, break into pieces and store in an airtight container.
Nutritional Information (Per Piece)
Calories: 110, Protein: 1.2g, Carbohydrates: 10g, Fiber: 0.8g, Net Carbohydrates: 9.2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 25mg, Sugars: 9g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
- Use a candy thermometer to ensure accuracy when cooking the toffee to avoid undercooking or burning.
- Toast almonds in the oven or stovetop before use for enhanced flavor and crunch.
- Substitute dark chocolate chips for a richer flavor or white chocolate for a festive twist.
- Use unsalted butter for better control of the recipe’s saltiness.
- Sprinkle crushed candy canes on top for a holiday twist.
- Allow the toffee to cool completely before breaking to avoid a sticky texture.
- Package in cellophane bags or decorative tins for a thoughtful and cost-effective holiday gift.
- If you don’t have a candy thermometer, the hard crack stage can be tested by dropping a bit of the mixture into cold water—it should harden immediately and snap.
- Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
- Double the recipe to make a large batch for holiday parties or gifts.
How This Almond Roca Will Look and Taste
Homemade Almond Roca has a rich golden toffee base topped with glossy melted chocolate and a sprinkle of finely chopped almonds. The texture is delightfully crunchy, with the smoothness of chocolate and the nutty flavor of toasted almonds complementing the buttery toffee. Each bite is a perfect balance of sweet, salty, and nutty, making it an irresistible holiday treat.