I LOVE almond roca. I remember eating it as a kid around the holidays. I would get so excited when my parents would bring it home in that iconic pink can. If you love it as much as I do, and love to make desserts, I've got a super simple recipe that will knock your socks off. Only 6 ingredients and it will take you back to your childhood, like it did for me. Get ready for mouth-watering crunchy sweetness!
Here's how to make it:
Ingredients
2 cups light brown sugar
2 cups (4 sticks) unsalted butter (use good butter if you can, I like Kerrygold)
1/3 cup flaked/slivered almonds
2 TSP granulated kosher or sea salt
3/4 cup milk chocolate chips
3/4 cup dark or semi-sweet chocolate chips
Instructions
Line a 9x13 baking pan with parchment paper.
Make the toffee: Place the sugar and butter in a heavy saucepan over low-medium heat and stir until it is well combined and the mixture starts to bubble.
Let it continue to bubble on a low boil and continuously stir to prevent it from burning, for around 8-10 minutes until it reaches 295° F on a candy thermometer. If you don't have a thermometer, you’ll need to heat and stir and once it gets to a gentle bubbling boil, let it go, stirring every minute or so for 10 minutes. It should be very thick and thickly sticking to the side of the pan.
Remove from heat. Add the salt and 1 cup of the flaked/slivered almonds and stir well to combine.
Pour the toffee mixture into the baking pan. Allow it to cool for about 10 minutes, while you prepare the chocolate.
Melt the chocolate chips in the microwave in 30 second increments, stirring well between each, until just melted. Or you can use a double boiler on the stove.
Blot the toffee with a paper towel to remove any excess grease, then pour the chocolate over the toffee and spread it with a rubber spatula. Sprinkle the top with the remaining almonds.
Let it sit at room temperature for half an hour, then put it into the fridge for 2-3 hours to chill and harden.
Did you make it? Share pics in the comments!