If just the sight of that renowned pink container with gold foil-wrapped candies causes your mind to wander and you begin to salivate at the thought of the butter, chocolate and nut confection we all know as Almond Roca, then read on to find my DIY no-fail method!
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