How to make Almond Roca
– 1½ cups chopped toasted almonds, divided
– 1 cup packed light brown sugar
– 1 cup (2 sticks) salted butter
– 4 bars milk chocolate (such as Hershey’s)
– Butter a 7×11-inch pan (or 9×12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.
– In a heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly, stirring constantly. *Edited to add* I make mine without a candy thermometer with success, but since some readers have noted having trouble with this recipe- you might wish to stick an instant read thermometer in there just to make sure it’s about the right temperature. Pull it off the heat when it has reached the hard-crack stage (300 degrees F)- or when the mixture starts to separate (the oil starts to separate from the sugar). If it gets higher than 320, it will not remain solid.
– Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour the hot mixture into the pan over the almonds. (see *Recipe Notes below) Place the chocolate bars on top. Let them sit a minute or so until melted, then spread chocolate around carefully. Sprinkle with the remaining toasted almonds, and gently press them into the chocolate.
– Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.