Almond Roca is one of my favorite candies to eat. There is an absolute combination of sweet and taste within this treat. It is chocolate covered with almond butter crunch, hard toffee, and covered in a coating of ground almonds. I love making my very own homemade almond roca so I thought I would share this recipe with you as well!
Ingredients
24 Hersey bars
1 lb. butter
1 lb. light brown sugar
2 cups chopped nuts
- Spread 1 cups of nuts on foil lined jelly roll or cookie sheet (make sure you have sides on the pan).
- Cover nuts with 12 bars Hersey name up – make an even layer, put under the broiler just long enough to melt the bars.
- Using a knife lightly spread the chocolate so that the Hersey names is gone. This can be skipped but it seems to make the toffee stick better.
- In a heavy pan melt butter and brown sugar – stirring constantly so that it does not burn to 284 degrees (soft crack stage on a candy thermometer).
- Working quickly pour HOT toffee over melted chocolate and cover with next layer of Hersey bars (Hersey side up again) after bars are melted again use knife to remove the Hersey name and cover with remaining nuts.
- Cool until set and break into pieces.