This is not just a standard toffee with a few sprinkles of sliced almonds and a smear of chocolate. Rather it is a rich, molten toffee cradled deliciously in the arms of decadent sweet chocolate and its perfect partner, chopped nuts. It is so much better than store-bought Roca, in my humble opinion.
I use pecans and walnuts, along with the almonds, because I feel it adds a slight nutty taste advantage over Almond Roca made solely with almonds. It rounds out the flavor. If you're a purist at heart, you can use almonds alone and forego the others... I won't tell.
Step 1: Gather Ingredients and Tools
- 1 pound butter
- 2 cups white sugar
- 2 cups chocolate chips (either semi-sweet or milk chocolate)
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw walnuts
- 9" x 13" baking dish
- Candy thermometer
- Food processor (shown in STEP 2)
- Medium-sized heavy sauce pan
- Stirring spoon
- Sharp Knife