Homemade Almond Roca toffee chocolates are absolutely scrumptious. They’re crunchy, chocolatey, and taste just like the original pink canister ones you’ve loved since childhood. Perfect for gift-giving or holiday party trays.
- 2 cups light brown sugar, packed
- 2 cups (4 sticks) salted butter
- 1 1/2 cups roasted and salted almonds, coarsely chopped
- 2 cups milk chocolate chips
- 1 tsp vegetable oil
- Special equipment: Candy thermometer
- Stir: In a heavy saucepan over medium heat, add brown sugar and salted butter. Stir often for 3-4 minutes, or until mixture is bubbly and thick (candy thermometer registers 280F)
- Combine and Pour: Immediately remove from heat once thermometer hits 290F. Add 3/4 cup almonds to the mixture and stir to combine well. Pour evenly into a rimmed 18×13 baking sheet, using the back of a wooden spoon to smooth evenly into the pan. Work quickly here, as mixture thickens and sets quickly.
- Melt and Layer: While toffee cools, set a heavy pot over low heat. Add chocolate and oil, stirring until just barley melted through. Use a rubber spatula to transfer melted chocolate evenly on top of toffee layer, taking care to smooth the surface. Sprinkle remaining chopped almonds evenly over the warm chocolate layer.
- Chill and Cut: Chill in fridge for a couple of hours to cool completely. Once fully set, carefully cut the toffee into pieces with a sharp knife. Homemade Almond Roca keep well in airtight container for a couple of weeks at room temp.
Homemade Almond Roca can be kept airtight at moderate room temp for several weeks, as they keep very well. They can also be frozen for a longer period of time and defrosted at room temp for holiday (any day) treat emergencies 🙂
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- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: dessert, candies
- Method: stovetop
- Cuisine: American
Keywords: homemade almond roca, toffee candy