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How To Make Almond Roca (Brown and Haley Copycat)
Serving nostalgia through tiny bites, this Brown and Haley-inspired Almond Roca recipe is made with almond toffee & melted chocolates, for a luscious treat.
Serves:
Ingredients
- 2cupslight brown sugar,packed
- 2cupssalted butter,(4 sticks)
- 1½cupsalmonds,roasted and salted, coarsely chopped
- 2cupsmilk chocolate chips
- 1tspvegetable oil
Instructions
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In a heavy saucepan over medium heat, add brown sugar and salted butter. Stir often for 3 to 4 minutes, until mixture is bubbly and thick or until a candy thermometer registers 280 degrees F.
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Immediately remove from heat once the thermometer hits 290 degrees F. Add ¾ cup almonds to the mixture and stir to combine well.
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Pour evenly into a rimmed 18×13-inch baking sheet, using the back of a wooden spoon to smooth evenly into the pan. Work quickly here, as mixture thickens and sets quickly.
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While toffee cools, set a heavy pot over low heat. Add chocolate and oil, stirring until just barely melted through. Use a rubber spatula to transfer melted chocolate evenly on top of the toffee layer, taking care to smooth the surface.
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Sprinkle the remaining chopped almonds evenly over the warm chocolate layer.
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Chill in the fridge for 2 hours to cool completely. Once fully set, carefully cut the toffee into pieces with a sharp knife.
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Serve and enjoy.
Recipe Notes
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 treat emergencies.
Nutrition
- Calories:Â 197.23kcal
- Fat:Â 14.62g
- Saturated Fat:Â 7.66g
- Trans Fat:Â 0.39g
- Monounsaturated Fat:Â 4.16g
- Polyunsaturated Fat:Â 1.03g
- Carbohydrates:Â 15.93g
- Fiber:Â 0.97g
- Sugar:Â 14.28g
- Protein:Â 1.77g
- Cholesterol:Â 26.08mg
- Sodium:Â 82.68mg
- Calcium:Â 36.16mg
- Potassium:Â 51.67mg
- Iron:Â 0.39mg
- Vitamin A: 77.63µg
- Vitamin C:Â 0.07mg
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