Easy Almond Roca Recipe
Buttery almond toffee topped with melted chocolate and crunch. A quick, gift-worthy treat using simple pantry staples.
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Servings:
Ingredients
Main Ingredients
- 14 tbsp unsalted butter cut into pieces
- 0.9 cup granulated sugar
- 2 tbsp water
- 0.25 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1.25 cup sliced almonds lightly toasted, divided
- 1.25 cup semisweet chocolate, finely chopped chips or chopped bar
Instructions
Preparation Steps
- Line a rimmed baking sheet with parchment. Spread about 1 cup almonds over the center.
- Warm remaining almonds in a dry skillet until fragrant. Set aside for topping.
- Combine butter, sugar, water, and salt in a heavy saucepan over medium heat.
- Stir until sugar dissolves and mixture simmers. Stop stirring and cook to deep amber, 290°F.
- Remove from heat and carefully stir in vanilla. Bubbles will surge.
- Pour hot toffee over almonds on the pan. Spread quickly into an even layer.
- Scatter chocolate over the hot toffee. Rest one minute, then spread smooth.
- Sprinkle warm topping with remaining almonds. Press gently so they adhere.
- Cool completely until firm, about 1 hour. Break into pieces and serve.
Notes
Try dark chocolate for a richer bite, or add a pinch of flaky sea salt on top. Store airtight at room temperature up to 2 weeks, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Almond Roca Recipe flavors. All ingredient ratios and instructions are independently developed.