Martha Stewart Almond Roca Recipe
Almond Roca has that rich, buttery crunch and yeah... it's pretty much addicting!The balance of caramelized sugar, creamy chocolate, and toasted almonds is what makes this stuff soooo good.Getting the toffee to the right color and consistency takes patience, but it’s worth every minute.Pouring the toffee onto a buttered baking sheet right away lets it spread before it firms up too much.The chocolate layer melts beautifully when sprinkled on the hot toffee, making it easy to spread without extra steps.A final dusting of chopped almonds on top adds texture and brings everything together in one bite.
Servings: 8
Ingredients
- 2 cups Unsalted Butter
- 2 cups Granulated Sugar
- 1/4 cup Water
- 1/4 tsp Salt
- 2 cups Whole Almonds roughly chopped
- 2 cups Semi-Sweet Chocolate Chips
- 1 tsp Vanilla Extract
Instructions
- Prepare your workspace by lining a large baking sheet with parchment paper.
- This step is crucial for preventing the toffee from sticking.
- In a large saucepan over low heat, melt the unsalted butter and sugar together.
- Stir constantly until the mixture is smooth.
- Add water and salt into the saucepan.
- Increase the heat to medium and bring the mixture to a boil.
- Cook until the candy thermometer reads 300°F (hard-crack stage).
- Stir occasionally to avoid burning.
- Stir in the roughly chopped almonds and vanilla extract just before removing the pan from heat.
- Spread the hot mixture onto the prepared baking sheet.
- Top with chocolate chips and cover with tin foil for 5 minutes.
- Remove the tin foil and spread the melted chocolate evenly over the toffee.
- Add extra almonds for topping.