Almond Roca Recipe (Brown and Haley Copycat)

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.

Immediately remove from heat once the thermometer hits 290 degrees F. Add ¾ cup almonds to the mixture and stir to combine well.

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.

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.

Sprinkle the remaining chopped almonds evenly over the warm chocolate layer.

Chill in the fridge for 2 hours to cool completely. Once fully set, carefully cut the toffee into pieces with a sharp knife.

Serve and enjoy.