Holiday Almond Roca
Indulge in the irresistible crunch and buttery sweetness of Holiday Almond Roca, a festive homemade treat that makes the perfect gift or holiday dessert centerpiece. This easy-to-follow recipe combines golden toffee caramelized to perfection with layers of rich semi-sweet chocolate, toasted sliced almonds, and a touch of optional sea salt for an elegant finish. Requiring just a handful of pantry staples like butter, sugars, and vanilla, this crowd-pleaser comes together in under an hour, making it a quick yet impressive addition to your celebrations. Whether you’re sharing with loved ones or savoring it yourself, this Almond Roca recipe delivers a crave-worthy combination of sweet, salty, and nutty flavors with a satisfying snap in every bite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 0.25 cup light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 1 cup sliced almonds
- 0.25 teaspoon sea salt (optional)
Instructions
Line a rimmed baking sheet (approximately 9x13 inches) with parchment paper or a silicone baking mat. Set aside.
In a heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, corn syrup, and water. Place the saucepan over medium heat.
Stir constantly with a wooden spoon or heatproof silicone spatula until the butter has melted and the mixture comes together.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the mixture but not touching the bottom.
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent scorching.
Cook the mixture until it reaches 290°F (the 'hard crack' stage). This will take about 10-15 minutes. During this time, monitor the temperature closely and reduce heat if needed to maintain a consistent rise in temperature.
Once the mixture reaches 290°F, immediately remove it from the heat and stir in the vanilla extract.
Quickly pour the toffee mixture onto the prepared baking sheet, spreading it into an even layer using an offset spatula or butter knife.
Immediately sprinkle the semi-sweet chocolate chips over the hot toffee. Allow the chocolate to sit for 2-3 minutes to soften, then spread it evenly over the surface with a spatula.
While the chocolate is still tacky, sprinkle the sliced almonds evenly over the top. Gently press them into the chocolate to ensure they adhere.
Optionally, sprinkle a light pinch of sea salt over the surface for added flavor.
Let the Almond Roca cool completely at room temperature (about 2 hours) or speed up the process by chilling it in the refrigerator for 30-60 minutes.
Once set, break the Almond Roca into bite-sized pieces and store in an airtight container. It will stay fresh for up to 2 weeks.
Nutrition Facts
Calories |
4097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 542.1 g | 197% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 485.5 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
