Almond Roca

Recipe View 7 mins Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 5-7 minutes, or until lightly golden and fragrant. Let cool and coarsely chop. (5-7 minutes)

Recipe View 2 mins Line a baking sheet with aluminum foil or parchment paper. Sprinkle half of the grated chocolate and half of the toasted almonds evenly onto the prepared baking sheet.

Recipe View 10 mins In a heavy-bottomed stainless steel saucepan, combine the sugar and butter. Melt over low heat, stirring constantly, until the butter is melted and the sugar is dissolved. (5-10 minutes)

Recipe View 30 mins Increase the heat to medium and continue stirring constantly. Bring the mixture to a boil and cook until it reaches 300-310°F (149-155°C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. This may take 20-30 minutes, so be patient and keep stirring to prevent burning.

Recipe View 2 mins Immediately pour the hot butter-sugar mixture over the chocolate and almonds on the baking sheet. Spread evenly with an offset spatula.

Recipe View 2 mins Sprinkle the remaining grated chocolate and toasted almonds over the hot toffee. Gently press the chocolate into the toffee so it adheres as it melts. (2 minutes)

Recipe View 1 hrs Let the Almond Roca cool to room temperature, then refrigerate for at least 1 hour, or until firm. (1 hour)

Recipe View Once set, break the Almond Roca into pieces with your hands or a knife. Store in an airtight container in a cool, dry place.